Heat 1 tbsp canola oil in a medium skillet and 3 oz bacon cut into lardon, add 1 whole shallot, chopped, 2 cloves garlic, smashed, 10-12 whole pepper corns, 2-3 sprigs thyme, and 2 whole bay leaves. Stir to combine and cook for 4-5 minutes.
Add 1/2 bottle good red wine and bring it to a boil. Reduce heat to a simmer and cook until reduced by half and the vegetables are soft. About 40 minutes.
Strain the liquid, pushing the solids through a fine sieve. Add 1/2 cup Demi Glace and stir to combine. Finely grate 1/2 oz unsweetened chocolate into the sauce and add 1 tsp red wine vinegar. Taste for seasoning and adjust to taste.
Just before serving, add 1 tbsp unsalted butter and swirl until fully dissolved.
