I love this dish. I’ve had it on my menus for many years now and it is a cracker for all the chocolate and Guinness lovers out there. I like to pair it with a little classic sablé biscuit but any kind of cookie or biscuit will do as it’s something with texture that you’re after. The key thing though is to make sure the biscuit is as plain as possible as you really want the chocolate and Guinness to shine. I like to use Valrhona chocolate but there are many cracking types out there. You make it with the one you love. The key marker is the %.
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