Ingredients (8)
For the ganache:
- 1/3 cup heavy cream
- 1/3 cup milk
- 1/3 teaspoon kosher salt
- 2 ounces Ibarra Mexican chocolate, coarsely chopped
- 3 ounces 63 percent extra-bitter chocolate, coarsely chopped
- 2 teaspoons cocoa powder
To serve:
- Sweet baguette
- Dry-cured Spanish chorizo, peeled and sliced 1/8 inch thick
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This tasty hors d’oeuvre was created by Randy Lewis, chef at the Tavern at Lark Creek in Northern California. The flavors of the chorizo and chocolate are a surprisingly winning combination.
Instructions
- 1In a small saucepan bring cream, milk, and salt to a boil. Place remaining ingredients in a stainless steel bowl. Pour cream mixture over chocolate and let stand without stirring for 1 minute, then whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 to 2 hours.
To serve:
- 1Heat the oven to 250°F. Cut a sweet baguette into thin slices and place on a baking sheet. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let cool.
- 2Spread the chocolate on the crostini and top with sliced chorizo.
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