Ingredients & Method

4 goat necks; 15 g of garlic; 100 g of onion; 6 g of ground paprika; 6 g of oregano; 6 g of thyme; 200 g of Extra Virgin olive oil; 60 g of cava vinegar; salt to taste.
Salt the necks on all sides and place them in a vacuum bag. Chop the garlic and onion, add the rest of the ingredients and mix. Add the marinade to the vacuum bag, seal it under maximum vacuum and cook in a water bath at 67º for 24 hours. When cooking is finished, remove the necks and the juice is strained and placed in the refrigerator until the oil solidifies, which is removed and the juice reserved.

Marinated tofu: 200 g de tofu ecológico; Jugo de chivo.
Cut the tofu into rectangles of 2 and 1 cm thick and marinate it with 1/2 of the goat juice (heat it previously). Reserve in the fridge for 24 hours.

Andalusian sugar cane molasses coverage and chocolate finish: 200 g of cut tofu; 200 g of goat juice; 60 g of Andalusian sugar cane molasses; salt to taste; 4 g of kappa gelling agent.

Remove the cut tofu from the marinade and place on a kitchen cloth (the juice will surely be gelatinized, so everything will have to be tempered until the juice is liquid).

In a saucepan place the reserved goat juice, complete with the marinade if necessary, add the Andalusian sugar cane molasses and salt (the flavour of the coverage must be very powerful before gelling), add the kappa gelling agent and process with a blender.

Bring to a boil and with a skewer take each cut tofu and introduce it in the juice and molasses bath.Repeat several times until achieving significant coverage, remove the skewer and reserve in the refrigerator.