I'm trying to prepare a 5-6 course dinner for two for valentine's day. Since there are only two of us, I really can't justify opening more than three bottles of wine. That means that the first course wine has to do double duty with the second course. And likewise the second bottle needs to work with courses three and four.
I've chosen to start with a NV Guy Charlemagne Brut. The first course is going to be caviar on white chocolate (sounds weird I know, but trust me it works). The third course is going to be duck. So I need a course of either some sort of vegetable, soup or light fish that works as a bridge and pairs well with the champagne.
Here comes the issue though, I'm trying to incorporate chocolate into every course. In some it's just a garnish or small component of the sauce. I don't want the chocolate to be the center of any course.
Also, I want something that can be done with as much of the work done in advance as possible.
Any ideas? I was thinking of possibly a light green salad with a citrus vinaigrette and cocoa nibs. I'm worried that the champagne just won't work with the vinaigrette though.