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Jul162016

Gilding the Lily: Foie Gras With Chocolate

 

 

Gilding the Lily: Foie Gras With Chocolate

By FLORENCE FABRICANTJULY 5, 2016

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The plaque of amuse-bouches at Petrossian suggests candy, not a pre-dinner snack. That trompe l’oeil effect is a result of what is offered: chocolate-covered foie gras, savory marshmallow cubes with caviar, and smoked-salmon pops.

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It sounds risky. But any doubt I had was quickly dispelled. The savory foie gras bite had the creamy texture of a chocolate truffle with a happy marriage of flavors, at once bitter yet mellow.

The chef, Richard Farnabe, said the combination came about through simple trial and error. “I try different combinations and new techniques while cooking every day,” he said, adding that although customers are often surprised by the marriage of chocolate and duck liver, many ask for a few extra pieces to take home.

And you could make them at home.

For a dozen, you’d need about 3 ounces of foie gras terrine or torchon, chilled. Use a knife dipped in cold water to make ¾-inch cubes. Put them on a sheet of foil in the freezer and have a sheet of parchment ready. Melt 2 ounces of bittersweet chocolate, about 70 percent, with a pinch of salt. Use small tongs to dip the foie gras cubes in the chocolate and place them on the parchment to set. You could dab one side of a toasted pistachio in the melted chocolate and place it on top of each cube. Refrigerate until ready to serve.

A version of this article appears in print on July 6, 2016, on page D3 of the New York edition with the headline: Trial and Error Yields a Surprise. Order Reprints| Today's Paper

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