Spanish Chorizo and Chocolate Crostini

Name: Spanish Chorizo and Chocolate Crostini
Ingredients: 1/3 cup heavy cream; 1/3 cup milk; 1/3 teaspoon Salt:kosher salt; 2 ounces Ibarra Mexican chocolate, coarsely chopped; 3 ounces 63 percent extra-bitter chocolate, coarsely chopped; 2 teaspoons cocoa powder; Sweet baguette; Dry-cured Spanish chorizo, peeled and sliced 1/8 inch thick

Chorizo French Dinner Party Chocolate Appetizer Snack

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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

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.

by Randy Lewis

Instructions

For the ganache:

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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