Beef Brochette with Taleggio and Spicy Chocolate Sauce

Preheat the oven to 350 degrees F. To make the chocolate sauce: Heat the oil in a medium saucepot over medium heat. Sweat the shallots and garlic until aromatic . Add the chipotles and cook until the adobo sauce has darkened. Add the port and cook down until reduced by 2/3. Add the red wine and balsamic vinegar, and reduce by half. Add the beef stock , chile powder, coriander, and nutmeg. Simmer and reduce down by 1/3. Stir in the grated chocolate. If the sauce is thin, mix the cornstarch with some water and whisk in a bit at a time until the sauce is thickened. You may not need all of the cornstarch slurry . Taste the sauce and season with salt, and pepper. Set the mixture aside and keep warm. Season the beef cubes with the steak seasoning. Thread the skewers in this order: onion-beef- apricot -onion. Roast the skewers in the oven for 8 minutes. Top each skewer with a piece of Taleggio cheese and roast in the oven for another 2 minutes. Serve the skewers with the chocolate sauce.