INGREDIENTS:
2 tablespoons butter, softened
4 garlic cloves, minced
½ Spanish onion, diced
1 ounce chipotle pepper, canned
3 ounces apple cider vinegar
3 ounces barbecue sauce
3 ounces Hershey's bitter chocolate
3 ounces chicken/vegetable stock
8 ounces corn syrup
2 ounces sugar, granulated
2 tablespoons honey
1 bay leaf
½ bunch fresh cilantro, finely chopped
Pinch of ground cumin
Pinch of ground cloves
Pinch of ground cinnamon
DIRECTIONS:
1. Melt butter in small saucepan over medium heat.
2. Add garlic, onion and chipotle and sweat for 2 minutes.
3. De-glaze with vinegar bring to boil, reduce to simmer. Reduce by half.
4. Add barbecue sauce, stock, corn syrup, sugar, honey and spices. Mix well and bring to boil.
5. Reduce to simmer and cook for 30 minutes.
6. Slowly add chocolate, mixing until fully incorporated.
7. Remove from heat and allow to cool for 10 minutes.
8. Place in blender and blend until smooth.
9. Remove from blender and pass through fine strainer.
10. Add cilantro and mix well.
11. Season with salt and fresh pepper.
12. Allow to cool completely.
13. Taste; adjust seasoning if necessary.
CHEF'S NOTES:
This glaze can be used with fish, shellfish, poultry, game and beef.
YIELD:8 servings
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