So throughout the weekend, I was trying to toy with the idea of possibly playing on a combination of cocoa and black sesame paste. I came up with a few ideas and I just ended up incorporating them into a sesame chocolate master sauce of sorts and then testing two different flavors with that: one with crazy Asian flavors and the other more conventional common chocolate accompaniments.
The other dish, a chocolate cassoulet (chocolate pork and beans) was a result of soaking too many butter beans a day ago. As a result, I looked at the pork I had and the beans and put 1+1 together. There was nothing standing in my way of Pork + Beans Cassoulet except for the fact that I wasn't too stoked about a stock based cassoulet with chocolate (would taste pretty odd) added, so I thought I'd make it kind of baked beans American style over a claypot (so technically still a cassoulet for you purists).
Onto the menu:
Black Sesame Chocolate Asian BBQ Sauce
-Chinese "sacha" paste, shoyu, garlic confit
Savory Black Sesame Chocolate Ganache
A Modern American Cassoulet - Chocolate Pork and Beans
-Italian Butter Beans, Braised Pork, Garlic Oil, 100% Cocoa
Onto the pics: