Dear Devon,Short post today. I am leaving in a few hours for a weekend adventure to Valencia with a carload of friends. Packing is still on the “to do” list, as is lunch, both eating and making. But I wanted to tempt you with something to think over or possibly try this weekend.
My last half dozen posts have featured one ingredient: chocolate. I don’t confess to be a full-blown chocolate fiend (not yet that is), but I do have a completely new appreciation for it. The Spaniards love their chocolate dark, bitter, and pure. Here, chocolate is made from only three ingredients: cacao, sugar, and vanilla. No chemicals, no additives, no extra flavorings, just three ingredients, and it definitely shows in both the flavor and its shiny surface. The chocolate is richer, smoother, not overly sweetened and without that gross waxy texture that I’ve known all my life.
For the past few months, I have regularly stopped in at some of the best chocolate shops in the city. I am slowly befriending the staff and gleaning ideas for desserts and savories. Some of these shops have been in business for over 100 years, using the same techniques, recipes, and even grinder, delighting generations of Barcelonans. I can’t brag to have tried the entire stable of truffles or bonbons at any one place. Let’s just say, I have a completely new respect for chocolate and Hershey’s ranks below crayola.My inspiration for this recipe is a bit hazy. I’ve seen variations of this flavor combination on menus, chocolate bars, and even in the NY Times. All I know is that it’s delicious, especially when you use the finest chocolate, bright sea salt and pungent olive oil. Since there are only four ingredients (bread counts too), you really need to invest in the best products. Set aside the table salt and crayons for another dish, real fleur de sel and good chocolate will make all the difference.
Chocolate and Sea Salt Tostadas
(makes 12)
1 baguette, sliced
large chunk of good dark chocolate (71% is best)
1 generous pinch of sea salt
3 tbsp olive oil
Arrange sliced baguette on a cutting board. Grate chocolate over the slices. A vegetable peeler works well, cutting the chocolate into long swirling strips. Sprinkle with a good pinch of sea salt and olive oil.
These are best eaten right away. Serve as an afternoon snack or a light dessert.
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Michelle-
ReplyDeleteThis my fallback dessert when there's nothing around and I don't feel like leaving my apartment and walking half a block to buy something! I usually load on more chocolate, though, and always dark- milk chocolate is too sweet, and the bitter of the dark mixes so well with the salt and olive oil. I'm so glad you've started to like chocolate!
D