1. First, melt the chocolate butter over a low heat so that it is completely melted but not hotter than body temperature, otherwise this will split the emulsion.

2. Put the vinegar in a pot with all of the herbs and aromats.

3. Let this reduce over a low heat by 2/3rds and strain to remove everything.

4. Put the egg yolks and the vinegar reduction into a metal bowl. Season with salt.

5. Whisk this over a pot of lightly simmering water to create a Sabayon. The mix over time will go light and fluffy. It is ready when you can lift the whisk out of the mixture and begin to write your name. If it’s not at this stage, keep whisking!

6. Take the metal bowl off of the heat and place it on a cloth on the bench to stop it moving around. Slowly and steadily pour the melted butter into the sabayon. Not too quickly, otherwise the mix will split!

7. If the mixture starts to get too thick then it may just need a splash of water to let it down.

8. Taste and adjust the seasoning with salt and half a lemon juice.

9. Enjoy! Best paired with venison, steak, or any dish of preference.