I'm thinking of making a baked brie in puffed pastry.
Usually, I add pecans, honey, and maybe some apples or pears into the mix.
This time, I'm tempted to go all-out and add chocolate, instead. I was thinking something dark and not too sweet. Maybe some hazelnuts?
I was also wondering whether some sort of wine reduction might be nice added to this - whether it would help marry the flavors by adding a bit of sharpness or whether this would simply be a bad idea.
So, does anyone have any recommendations on:
1) What sort of chocolate to use?
3) Wine? If so, what type?
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