Chorizo and Chile-Chocolate Toasts

This incredibly simple tapas recipe from Vosges Chocolate founder Katrina Markoff proves that chocolate should not be limited to dessert. The tart 74% dark chocolate used here pairs perfectly with the smoky, spicy Spanish chorizo in this savory application.

  • Total Time:
  • Servings: 4

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  • 1 small baguette, cut into 1/2-inch slices
  • Spanish Olive Oil, for drizzling
  • Flaky sea salt, for sprinkling
  • One 3-ounce Guajillo and Chipotle Chili Super Dark Chocolate Bar, preferably Vosges (see Note)
  • Thinly sliced dried chorizo

How to make this recipe

  1. Preheat the oven to 250°. Arrange the baguette slices on a rimmed baking sheet and drizzle with olive oil. Top with 2 to 3 small pieces of chocolate and 1 to 2 slices of chorizo. Transfer the baking sheet to the oven and bake until the chocolate is beginning to melt, about 8 minutes. Remove from the oven and drizzle with more olive oil and sprinkle with flaky sea salt; serve immediately.

Contributed By Photo © Abby Hocking

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