Bittersweet Chocolate Salad

Bittersweet Chocolate SaladCourtesy of Chef Brian Light

(Serves 8)

16 ounces Bittersweet Chocolate; Melted
16 ounces White Chocolate; Melted
2 ounces White Chocolate; Melted (reserve for dressing)
3 each Navel Oranges; Segmented
8 ounces Mesclun Greens
Sel Gris
Pinch of Sugar
Grapefruit segments (for garnish)

Separately melt the chocolates over double boiler with the water just steaming. Lay a piece of parchment paper over a baking sheet. Pour the dark chocolate in a half-inch strip the width of the parchment paper. Right beside the dark chocolate pour a half-inch strip of the white chocolate. Alternate the dark and the white chocolate until all the chocolate is used. Using a palate knife, roughly blend the chocolates together to create a collage. While the chocolate is still warm lightly sprinkle it with Sel Gris and place into the fridge to set. Once the chocolate has thoroughly set, cut it into miscellaneous shapes for garnish on the salad.

Making Chocolate Waves White and Dark Chocolate

Yuzu Vinaigrette
1 Shallot; finely diced
2 ounces Rice Wine Vinegar
1.5 ounces Yuzu Juice
1/2 ounce Orange Juice
1 1/2 -2 ounces Melted White Chocolate
4 ounces Vegetable Oil
Salt and Pepper

Combine the first four ingredients in a bowl. Whisk in the white chocolate in a slow and steady stream. Continue whisking and add the vegetable oil in a slow and steady stream to form an emulsion. Season with salt and pepper.

To assemble, toss the greens, orange segments and Yuzu vinaigrette in a bowl. Divide equally onto plates. Lean the chocolate shapes against the salad. Garnish the front of the plate with grapefruit sprinkled with sugar.