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.
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
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.