Hot Spanish Chorizo Meets Chocolate and the Yolk

My first foray with chorizo and chocolate came with this recipe for Bacon Bar and raw and soft Chorizo Stuffed Dates baked with Spicy Oaxaca Red Sauce.  In this latest experiment, I wanted to simplify and break it down as a quick umami seduction.  Ingredients are always important but for this, the right ingredients are CRITICAL. Below are links and exact ingredients and if you follow them… I promise that you will find yourself in a new realm of flavor phenomenon.  The combination of spicy Spanish chorizo atop a slick of tart 74% dark chocolate and a cushion of freshly baked Spanish bread will blow your mind. Seriously, I’m not just talking this up.

Start with this glossy visual — green olive oil beds the river of russet chili oil  that seeps from the chorizo into the dainty caverns of the freshly baked bread, as the dominican chocolate pastilles slowly melt from the heat.  A sprinkle of my favorite Maldon salt atop it all balances the chocolate sweet.  Our rich, Oaxaca dark chocolate bar stands up to the spicy hot chorizo.  And, that bread… the perfect Spanish bread serves as a magic carpet for it all. You must buy the Galician bread and bake fresh.

For high quality Spanish ingredients, delivered right to your door, try La Tienda.  Once you start exploring this site, you may end up with more than just bread and chorizo.  The Jamon Iberico, Croquetas, Zamorano cheese…. I can almost feel the flamenco dancers stomp on my heart.  These Chorizo + Chocolate bites would work well alongside other tapas.  Or, just consider…breakfast.  In my house, we eat chocolate for breakfast. Seriously good.  Yolks and chocolate, why not?!

Chorizo + Dominican Chocolate Tapas

Hot Palacios Chorizo from Spain
Traditional Galician Bread – Barra Gallega
Spanish Arbequina Olive Oil
Maldon Salt
Dark Chocolate – Oaxaca Bar 70% cacao with pasilla and guajilo chillies

Per instructions, finalize the baking of the bread in your oven.  When cooled slice bread in 1/2 inch thick pieces. Drizzle with Spanish olive oil.  Place 2-3 broken bits of chocolate on top of the bread.  Place 2-3 slices of hot chorizo on top of the Oaxaca chocolate, sprinkle with Maldon salt.  Place in the oven at 250 for 8 minutes to melt and heat. Take out of the oven and eat immediately.

arriba!