As I mentioned in last week’s post the latest episode of Digital Dads in the Kitchen was going to be a dessert that you are either going to love or hate. This chorizo and chocolate crostini melds together two very different flavors. The smokiness of the chorizo and the bittersweet from the chocolate make for a strange, yet delicious combination. Topped off with honey for sweetness, extra virgin olive oil for richness and fleur de sel for a little crunch and to accentuate.

This dish is just one of many new and interesting things I’ve learned from going to cooking classes at a local restaurant. While they weren’t exactly what I thought the first time I attended one, I highly recommend checking out some of the restaurants in your area to see if they offer them. Not only are they a real value for your entertainment dollar (we pay $30 per person for a four course meal), but it is a nice leisurely way to hang out with friends and family and enjoy learning more about the food being prepared for you. Plus, at the classes we attend, the wine distributor does pairings and is usually very liberal with refills.

In any event I hope you enjoy this episode and if you have any ideas for future episodes I’d love to hear from you. Just drop me a note in the comments below.

Chorizo and Chocolate Crostini

recipe by Chef Tom Condron of The Liberty Gastropub

Software

French baguette
Dry-cured Spanish chorizo, thinly sliced (I used Campofrio)
1/3 cup heavy cream
1/3 cup milk
1/3 teaspoon salt
2 ounces 70% dark chocolate, coarsely chopped
3 ounces 60-63% dark chocolate, coarsely chopped
2 teaspoons cocoa powder
Honey, to taste
Olive oil, to taste
Fleur de sel, to taste

Assemblage

• Combine the milk, heavy cream and salt in a saucepan and scald (tiny bubbles form around the edge, but not quite a boil)
• Pour the scalded cream mixture over the chocolate, let stand for a minute without stirring and then whisk until combined
• Refrigerate the ganache for 30 to 60 minutes, or until spreadable
• Slice the baguette, brush lightly with olive oil and bake in a 350 degree oven for 10-12 minutes or until golden brown
• Spread the chocolate ganache on the crostini, top with the sliced chorizo, drizzle the honey and olive oil on top and lightly sprinkle a pinch of fleur de sel