In 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.
Heat 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.
Spread the chocolate on the crostini and top with sliced chorizo.
This hearty black bean soup studded with crispy chorizo will quickly find a place in your recipe rotation. IT is easy to double and the perfect make-ahead: Freeze in individual portions and pull out what you need for a satisfying dinner or last.