Tried cooking 2 ways...
Chocolate was 14% relative to the pork, a 45% cocoa solid dark chocolate
1) just grilling over charcoals, lost most chocolate flavor..think must have dripped out.
2) sous vide 60c, followed by quick grill. This way definitely produced the superior result, if you wanted chocolate hit that is.
Served with honey roasted cashew strawberry salad /w lime chilli honey soy dressing, and a maple syrup pineapple vinaigrette with the sausage.
