Black Pepper Plate with wild honey

Method

1. Start by prepping your soy sauce, sesame oil, fresh ginger so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the black pepper and let it brown-butter, undisturbed, so it takes on real color before you stir.
4. Stir in the dark chocolate along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with toasted nuts and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.