Mixing chocolate and meat might seem like a modern culinary invention, but this recipe actually goes back to the sixteenth century. At that time, Florence was starting to experiment with cacao which had only just arrived in Italy, and dishes like dolceforte wild boar were popular.
‘Dolceforte’ (literally meaning ‘sweet and strong’) recipes call for raisins, pine nuts, grated chocolate, candied fruit, sugar, flour, vinegar and a little water. This mixture is poured on the meat once it has nearly finished cooking. It adds an intense but refined flavour to the meat. On eating this dish, there is first the sweetness of the chocolate, then the strong flavour of the meat and finally the bitterness of the cacao. This dish has a long cooking and preparation time which means that often it is only prepared on special occasions.
We suggest it for those who want to try an old recipe and enjoy flavours which have all but disappeared. This recipe is for hare but the same preparation can be used for wild boar, tongue or even dried salt cod.