We have been working on a foie gras and caramelized white chocolate dish for some time. I ended up with a 60-40 blend of foie to caramelized white chocolate. The marriage is wonderful, decadent, smooth, and melting on the palate, with the flavor of seared foie on the finish, thanks to the caramelized milk solids in the white chocolate. We paired shards of the foie-white chocolate with a mango pickle fruit leather, rose water poached plantains, mango-buttermilk purée, and elderflower-infused cilantro stems.
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