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Vosges Chocolate

Chocolate Oysters with Ginger and Green Apple Recipe


Vosges Gourmet Chocolate Recipe - Chocolate Oysters with Ginger and Green Apple For this recipe, I have chosen to anoint the oysters with chocolate in its nearly basic form, the cocoa nib. Mixed with some fragrant ginger and tart green apple, you will discover a variety of texture while your nose uncovers layer after layer.

Prep Time: 1 Hour | Cook Time: 10 Mins
Ingredients
  • 2 dozen oysters (suggest Kumamotos)
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon cocoa nibs
  • 4 tablespoons rice wine vinegar
  • 1 teaspoon tamari
  • 2 Tablespoons olive oil
  • 1 teaspoon granny smith apple brunoise
  • 1/2 teaspoon sugar
Katrina's Inspiration
"Being that the oyster is the mighty, famed symbol of aphrodisiacs how could I not tempt fate and conjure up something with chocolate. James Beard once said that oysters are 'one of the supreme delights that nature has bestowed on man...Oysters lead to discussion, to contemplation, and to sensual delight. There is nothing quite like them.'"
Directions
1. Clean and shuck oysters.

2. Mix all above ingredients together and let it sit for ten minutes.

3. Spoon onto a perfectly plump and sumptuous oyster, admire her beauty and gently sip the briny, fresh mother of the pearl.

Yields approximately 1/8 cup and can be used on 2 dozen oysters.

The nuances of an oyster are multifarious. There are many varieties and they range in complexity and strength from delicate to pungently powerful. My preferred choice for oysters are the Kumamotos from the bays of Northern California. These oysters are like inhaling the sweet breath of the sea. They smell of fresh tidal pools trapped between the mossy rocks.