It’s not often that Steve and I are surprised by a totally new flavor or combination of flavors. It’s one of the downsides of being an adventurous omnivore. The more things you try, the fewer things surprise you. So when it does happen, when we try something really new and unexpected and we love it (because sometimes “new and unexpected” can also be terrible), we always try and recreate it at home. Sometimes, it proves impossible. Like the time when we were exploring Brittany in France and we stopped in a small seaside town for lunch. Steve ordered a seafood soup that was so unusual in its flavor profile, while also so satisfying – in a ‘feeding your soul’ kind of way – that we’ve spent the last five years trying to recreate it, never even coming close.
But sometimes, we get lucky. Several years ago we visited for the first time an amazing Spanish tapas restaurant in New York called Tia Pol. We have since returned many times but on that night, we discovered for the first time the deep intensity of smoked paprika and the excitement of fried shishito peppers with sea salt. But it was this dish that surprised us the most: little slices of bread topped with thinly sliced chorizo and topped with melted dark chocolate. It was unexpected, new, and utterly addictive.
There’s really no recipe for this but if you need one here it is.
Chorizo and Chocolate Toasts
Spanish chorizo (not the Mexican kind)
Dark chocolate, finely chopped
Preheat oven to 425º F.
Cut the baguette crosswise into 1/2 inch slices. Arrange slices on a cookie sheet or baking pan. Top each slice with one slice of chorizo. Sprinkle chocolate on top of chorizo.
Place in oven until the chocolate melts (this could take anywhere from 30 seconds to 3-4 minutes; keep an eye on them so they don’t burn). Serve immediately.