Chef's surprise

The high point of the meal was a dark, mysterious-looking truffle. It was all I've ever dreamed of in a dish. It was a bit like chocolate, but with an acidic quality. It looked like a dessert and was sweet, but also savoury. It had the texture of damp coal dust, and legs like a glass of vintage wine. My face told them I had no idea what I was eating. It was a morcilla, they said, made with sturgeon's blood. A black pudding.

Chris Moss dines out in Malaga, Guardian 24.05.2014

I would be more surprised by this had the not been a high point of our pre-Christmas Argentine dinner with helenraven - I described it at the time as "like clouds of savoury soot".

Still, sturgeon's-blood black pudding - who knew?