What Is an Amuse-Bouche? The First Move.

An amuse-bouche is not a course.

It’s a signal.

It wakes the palate.

Prepares the mouth for dinner.

Like an aperitif signals the stomach it’s time to eat.

In French, it translates loosely to “amuse the mouth.”

In practice, it’s calibration.

One bite.

Precise.

At home, it doesn’t need to be complicated.

Layer a salted licorice star between two dark chocolate wafers or melt the chocolate and dip.

If using a microwave, heat in 20–30 second increments.

If using a bain-marie, melt until smooth and remove from heat.

A touch of coconut oil or avocado oil adds shine.

Dip.
Use a fork or your fingers to lift and let the excess chocolate fall away.

Let it set on the countertop or refrigerate until the chocolate is firm.

Serve at room temperature.

Sweet, bitter, saline.

Merlot comes to mind.

A sample.

Certainly not an afterthought.

It’s the first move.

Sometimes I stand in my kitchen and eat these.

No reservation required.

Shop the setup

This may be commissionable.

Taste. Toast. Train.