One of my favourite Chinese recipes - crispy roast duck with sticky hoisin sauce and crunchy spring onions and cucumber. Except here's the twist. Since dark chocolate is said to enhance savoury flavours in the likes of chilli con carne, bolognese and barbecue sauce, I thought I'd give it a whirl in hoisin. It turns out that the sweet tang and salty soy goes perfectly with 80% cocoa solids found in Lindt dark chocolate. It definitely adds an extra something something.
