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.

SIBU SURA IS NOT TAKING ONLINE ORDERS AT THIS TIME. WE APOLOGIZE FOR THE INCONVENIENCE.