Foie gras praliné with chocolate sauce

1. Combine together almonds and hazelnuts, and pulverize to a powder in a food processor. Set aside in a plate.

2. Cut the tomatoes into thin slices and reserve them in another plate.

3. Roll into balls the foie gras, about 20 g. Place a tomato strip on each foie gras pearl, then coat with the hazelnut and almond powder.

4. Prick them with cocktail toothpicks and store in the fridge for 10 minutes. Just before serving, melt the chopped dark chocolate with Espelette pepper in a bain-marie. Serve the foie gras pearls with the chocolate sauce.

Photo credit: Sucré Salé