Rabbit in chocolate - the most exotic dish of the Catalan cuisine. When in the late 19th century chocolate started to become fashionable in Europe in the form of desserts, drinks, candy, Catalan chefs have gone further: they add it to sauces for meat dishes. As well as Catalan cuisine is characteristic of mixing incompatible products (meat and seafood, salty ham with sweet melon or pineapple), a new dish quickly caught on, and now it is prepared often. I knew long ago about this dish, but to cook and try it all as-that was not the case. Helped special "Travel with taste", cooked it, tried it and can share the experience...