The famous chocolatier Dominique Persoone created a hearty chocolate sauce for the fries for a chip shop in Knokke-Heist.
It doesn't always have to be mayonnaise or tartare. How about… chocolate sauce on your fries? As strange as it may sound, a chip shop in Knokke-Heist came up with just that idea and hired chocolate artist Dominique Persoone to make it happen. His first reaction was a frown, but he took on the challenge. Figuring out the perfect formula took some time, but the casual passers-by on the street who were allowed to act as guinea pigs were enthusiastic.
The Choclàtan has become a subtle vegetarian variant of the much sought-after stew sauce. The basis is the Mexican national dish mole poblano, chicken with chocolate. It contains 10% Mexican bitter fondant, spicy smoked jalapeño pepper, caramelized onions, coriander, a lot of herbs and an equal amount of love. So no warm, runny, sweet sauce like with a dame blanche.
If you’d like to taste them for yourself, you will have to go to Frydate in Knokke-Heist for the time being, but there is a real chance that the chip shop will soon rival mayonnaise and tartare in Antwerp, Ghent and Bruges, too. Oh, and it will not be commercialised.
