Here’s a fabulous chocolate dessert your guests will not be expecting at your next dinner party – and they will LOVE it! I recommend this dessert for a Spanish Tapas party since it’s origins are Spanish and it fits with the small plate tradition of tapas. I serve it with a chilled Cava to end the evening with a bit of bubbly celebration!
Pan con Chocolate – Spanish “Bread with Chocolate”
Equipment
- 1 parchment paper sheet
- 1 9" x 5" loaf pan
Ingredients
- 8 ounces 70 percent cocoa Ghirardelli chocolate chips
- 8 ounces heavy cream
- 1/4 teaspoon sea salt
- 1 baguette, sliced
- Olivelle olive oil
- flaky sea salt
Instructions
- Place serving platter in freezer to chill while making dessert.
- Line loaf pan with parchment paper sheet (the sheet will be a bit larger than the loaf pan)
- To make ganache: Place chocolate chips in a double boiler or in a saucepan that fits into a larger saucepan filled half-way with water to create a double boiler effect.
- Melt chocolate chips in the double boiler or saucepan.
- While chocolate is melting, place heavy cream in a small saucepan and heat gently until warm.
- Remove top of double boiler with chocolate in it and place on top of stove. Gently stir in the warm heavy cream, a little at a time. Stir with rubber spatula until chocolate is smooth and cream is incorporated. Add 1/4 teaspoon salt. Stir.
- Pour chocolate mixture into the loaf pan lined with parchment paper. Fold the parchment paper that is overlapping the edges of the pan over the ganache. Cover pan with plastic wrap and place in refrigerator. Refrigerate ganache for 4 hours or until set.
- Once the ganache is set, gently take the ganache out of the loaf pan by picking up the edges of the parchment paper and lifting it out of the pan, placing it on a cutting board. Cut the ganache into 12 squares. (Your squares can be smaller if you'd like depending on how thick you want to spread the chocolate on the baguette.)
- To serve: Spread ganache on baguette slices and place on serving platter. Lightly drizzle olive oil over the ganache (about 1/4 teaspoon on each slice). Sprinkle with flaked sea salt (about 1/8 teaspoon per slice).
