2 cans coconut milk
1 tsp curry powder
3/4 tsp salt
1/2 tbsp pepper
1/2 tbsp espelette pepper powder
Chocolate ShardsIn a medium bowl, melt Valrhona Dark Chocoalte over a bain marie (water bath), being careful not to allow any steam or water to mix with the chocolate. Once complete melted remove chocolate from over bain marie. Place a sheet of waxed paper and pour the chocolate over. Quickly spread the chocolate over the paper in a thin layer using the spatula. Place another sheet of waxed paper on top, pressing to release the air bubbles. Roll paper up tightly into 3/4-inch-wide roll and chill until set.