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pan y chocolate

How is it possible that this classic, chocolatey, Spanish dessert is not a household name? And why has it taken so long for Ryan to tell Adam about this magnificent treat that he grew up with? There are many questions in life that remain a mystery. Recognizing this, the best advice for Adam is to just let it go, be thankful that he now knows the recipe, and to make up for lost time by preparing this as often as possible.

These traditional tapas are the ideal dessert to serve at a party as they are so appetizing and incredibly quick and easy to prepare. Imagine the flavor of a chocolate-covered pretzel but instead using a slice of your favorite crusty baguette which is lightly toasted, then drizzled with olive oil, topped with a rich and creamy dark ganache that blends two kinds of chocolate, and sprinkled with sea salt.

A fresh loaf of flaky French bread makes all the difference, and toasting it brings out a deliciously satisfying crunch. You can adjust the chocolate to your liking: we use half bittersweet and half semi-sweet, but feel free to use different proportions depending on how dark you like your ganache. Chewy, chocolatey, crunchy, and a little salty, these small bites of heaven are an addictingly delicious treat that may not be a household name yet, but will be soon.

Pan y Chocolate
makes 20 slices

1/4 cup plus 2 tablespoons cream
4 ounces semi-sweet chocolate, chopped
4 ounces bittersweet chocolate, chopped
20 thin slices of baguette, toasted if desired (see note)
olive oil
flaky sea salt

Preheat oven to 350°F. Place the chopped chocolate in a medium bowl, and set aside. Place the cream in a small saucepan, and bring to a boil. Then remove from heat and pour over the chopped chocolate. Whisk the mixture until it becomes a smooth and creamy ganache. Let cool to room temperature.

Arrange the baguette slices on a baking sheet and bake for about 7 minutes, or until crispy. Let them cool slightly. Drizzle a little olive oil on a slice of baguette. Spread some chocolate ganache on the slice, then top with a pinch of flaky sea salt. Repeat with remaining slices, and enjoy!

— Any leftover ganache should be refrigerated, but brought to room temperature before serving, as it hardens in the fridge.