In a large mixing bowl, combine the all-purpose flour, dark cocoa powder, and salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms.

Knead the Dough

Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Roll and Cut

After resting, roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into thin strips to form the tajarin.

Roasting the Butternut Squash

Prepare the Squash

Preheat your oven to 400°F (200°C). Peel and chop the butternut squash into small cubes.

Season and Roast

In a bowl, toss the butternut squash cubes with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Making the Foie Gras Emulsion

Melt Butter and Foie Gras

In a small saucepan, melt the unsalted butter over low heat. Add the foie gras and cook gently until it is melted and combined with the butter.

Blend the Emulsion

Add the chicken stock to the saucepan and use an immersion blender to puree until smooth. Season with salt and white pepper to taste.

Preparing the Bread Crumbs

Make the Bread Crumbs

In a food processor, pulse the stale bread until it resembles coarse crumbs. In a skillet, heat olive oil over medium heat and add the bread crumbs, stirring until golden brown.

Finish the Bread Crumbs

Stir in the chopped parsley and season with salt to taste. Remove from heat and set aside.