If you think that chocolate is reserved only for after-dinner treats or a tempting snack, think again. The range of flavours present in chocolate are immense, with some taking on fruity, sweet characteristics, and others woody, intensely bitter flavours. For this reason, along with its beautiful texture when melted, chocolate makes a stunning ingredient for savoury dishes.
This collection is full of chocolate inspiration, from the classic combination of venison and chocolate in Marcus Wareing's dish, to less likely but just as successful pairings, such Matt Gillan's duck breast with burnt coconut, which uses only the subtlest hint of cocoa powder for a smoky, rich flavour.
Savoury ingredients have also worked their way into the traditionally sweet area of truffles - check out Nuno Mendes' mushroom truffles, or Paul A. Young's Port and Stilton truffles for some unique takes on chocolate-making.