I have continued to work through the flavors and components for the dish inspired by black forest cake. We began with the base squab, which is marinated in soy and tart cherry juice. The crumbs are crispy pumpernickel. We made a puree of cocoa nibs and tart cherry for the chocolate element, and for the cream, we made a base of horseradish and elderflower, which we whipped and served alongside the squab. A few tender cocoa nibs and cherry syrup accent the cream.
And now to the taste. The dish is big in intense and subtle flavors. Tart cherry balances the cocoa, pumpernickel supports the chocolate and plays off the horseradish. Texture also plays a huge role in the dish, from the crumbs to the tender squab to the thick cocoa nib puree opposing the light horseradish. Where does that leave us? With a handful of ideas.
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