Bleeding Love for Dark Chocolate Pot Roast

School year's almost over and by June I shall be graduate! For our second to the last subject, we are taking up Dish Development. The first to develop a dish is my young and jolly classmate,Winea. She chose to develop Yankee Pot Roast, a braised beef with Port Wine to flavor the sauce. I volunteered to help Winea prep and cook her first version, Dark Chocolate Pot Roast. The second development was Asian-inspired, Coconut and Pineapple Pot Roast.

For the first development, the main flavor of the sauce will be brought about by the chocolate chips. I think it's exciting and if I put this in my menu, I bet kids will be ordering this. So here's what you have to mise en place if you want to give this dish a try.

Mise en place the mirepoix- onion,garlic, celery and carrots. 

The carrots in this photo will be for the garnish, mirepoix not in the photo.

Tie the beef nice and clean. 

Tourneed potatoes for garnish. 

Ready to begin the cooking process now! 

Ooops,wait! I forgot to take a photo of the olive oil, beef stock and the tomato paste.

 Just don't forget those important ingredients. 

Tourneed Turnips for garnish.

Good old Celery.

Onions.

The star of the dish, Chocolate Chips.

Baby Carrots for garnish.

Garlic.

Bouquet Garnit- Bay Leaf, Thyme and Parsley Sprigs.

Port Wine to deglaze.

Flour to singer.

Here's the blanched baby carrots, tourneed potatoes and turnips. 

This will be added later to the sauce.

It's our first day in the kitchen after the Holy Week break so we took a photo. 

I love my batchmates! 

First Development: Dark Chocolate Pot Roast.

Original: Yankee Pot Roast.

Second Development: Coconut and Pineapple Pot Roast.