Caramelized pineapple straight off the grill pan, a drizzle of warm chocolate sauce, a little lime zest, then the heat arrives, late and lingering: Comptoir du Cacao’s Pepper Dark Chocolate Bar is infused with PDO Piment d’Espelette from the Basque Country.
Serves 4 · 20 min
- Cut 1 small pineapple into 8 wedges and brush them with 1 tbsp melted butter mixed with 1 tbsp brown sugar.
- Cook them in a hot grill pan for 3 minutes per side, until caramelized.
- Meanwhile, melt the Pepper dark chocolate bar (3.2 oz / 90 g) with 1/3 cup (80 ml) heavy cream over low heat, stirring until smooth.
- Serve the warm pineapple drizzled with the chocolate sauce and sprinkled with a little lime zest.
The star of this recipe: Pepper Dark Chocolate Bar, by Comptoir du Cacao.
