Last spring, on a surprise visit to the convocation of Daddy Starbucks in Seattle, the Grimm Gourmet potluck scavenger lunch was born in Pike Place Market (directions: rather than sitting down at a restaurant, everyone split all over the market and meet back with 1-2 items of your choosing). I think I bought some salmon jerky and an outrageously caloric donut, but also this dark chocolate linguine.
A couple of week’s ago a few friends rolled into D.C. pretty late on a weekday so it finally seemed like occasion to try this out this dessert. Unlike some other questionable things I’ve made this year chocolate pasta is a winner on a lot of levels – looks great, tastes great, and the caramel cognac sauce was called “biochemically fascinating.” At first I wasn’t sure whether to take this as a compliment, but I can assure you that after seeing the sauce harden into caramel candy it’s a very apt description.
Not your grandma’s linguine. Unless your grandma really loves chocolate.
That’s bananas, strawberries, shredded coconut white chocolate, and whipped cream. Not exactly pictured but still very much in play are a nutella cream sauce and the aforementioned caramel cognac sauce.
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