Dark Break

Chicken Breast with Chocolate Cabernet Sauce

4 boneless/skinless chicken breasts

¼ cup balsamic vinegar

1 tsp. salt

1 tbs. pepper

¼ cup sweet n hot mustard

2 cups Cabernet

3 OZ SIBU SURA Dark Break Chocolate (70% Cacao)

(Combine 1 tsp. salt, 1 tsp. pepper, 1 tsp. garlic, and 1 tsp. onion flakes)

Place chicken in a bowl with vinegar, salt, pepper and mustard. Toss to coat. Place on a hot grill pan and cook for 3 minutes per side; turning 4-5 times. While chicken is cooking, bring wine to a boil in a heavy pot and reduced by half. When wine is reduced, add chocolate pieces and stir until melted. Add salt, pepper, garlic, and onion combo.

Note: To use this recipe as an Appetizer

Cut chicken into strips on skewers and grill. Serve with cabernet-chocolate sauce as a dipping sauce.

Maple Macadamia Ganache

6 OZ. SIBU SURA Milk Break Chocolate (40% Cacao)

1 OZ. SIBU SURA Dark Break Chocolate (70% Cacao)

3-1/2 TBS. Pure Maple Syrup

For decoration:

2 cups organic sugar

24 macadamia nuts

Bring 1/3 cup of water to a simmer and pour over the chocolate in a bowl, mixing well to create a ganache. Allow to cool thoroughly, then stir maple syrup through lightly to give a ripple effect.

Spoon the ganache into a creative serving dish. Melt the sugar in a saucepan and cook until a rich golden caramel color. Spoon 8 lines onto parchment paper and immediately place 3 macadamias in a line onto each line of caramel so that they set in place. When cool, remove from the parchment and place across the top of each glass of ganache.