Best 3 Bread And Chocolate Tapas Pan Y Chocolate Recipes
Indulge in a culinary journey that harmoniously blends the comforting warmth of bread with the rich decadence of chocolate. Our collection of bread and chocolate tapas, or "pan y chocolate," offers a delightful array of sweet and savory treats that tantalize the taste buds and elevate your tapas experience. From the classic simplicity of toasted bread slathered with velvety chocolate ganache to the innovative fusion of savory bread topped with grilled fruit and a drizzle of balsamic glaze, these recipes showcase the versatility and endless possibilities of this dynamic duo.
**Recipes included in the article:**
- Pan con Chocolate y Fruta Asada: This delightful combination features toasted bread slices adorned with grilled fruit, such as peaches or strawberries, and a drizzle of balsamic glaze. The sweetness of the caramelized fruit pairs perfectly with the rich chocolate and the tangy glaze, creating a harmonious balance of flavors.
- Pan con Chocolate Caliente: Experience the ultimate comfort food with this warm and comforting dish. Toasted bread is generously topped with a rich and decadent hot chocolate sauce, creating a luscious and indulgent treat that is perfect for a cozy evening.
- Pan con Chocolate y Queso: This savory tapas combines the classic flavors of bread, chocolate, and cheese in a unique and satisfying way. A slice of toasted bread is topped with a layer of melted cheese, such as cheddar or Manchego, and then drizzled with a rich chocolate sauce. The combination of salty and sweet, gooey and crispy, is sure to please even the most discerning palate.
- Pan con Chocolate y Nueces: This recipe offers a delightful combination of textures and flavors. Toasted bread is topped with a spread of smooth and creamy chocolate ganache, then sprinkled with crunchy walnuts. The nutty flavor of the walnuts adds a delightful contrast to the richness of the chocolate, creating a satisfying and moreish treat.
- Pan con Chocolate Blanco y Bayas: Indulge in a burst of freshness with this vibrant tapas. Toasted bread is topped with a layer of creamy white chocolate ganache and adorned with fresh berries, such as raspberries, blueberries, or strawberries. The tartness of the berries perfectly complements the sweetness of the white chocolate, creating a light and refreshing treat that is perfect for any occasion.
**Conclusion:**
Our collection of bread and chocolate tapas offers a delectable range of sweet and savory treats that showcase the versatility and endless possibilities of this dynamic duo. From classic combinations to innovative fusions, these recipes are sure to tantalize your taste buds and elevate your tapas experience. So gather your ingredients, unleash your creativity, and embark on a culinary journey that celebrates the harmonious union of bread and chocolate.
CHOCO PAN DE COCO
Bryan Ford grew up in New Orleans, eating delicious, dense little pan de coco buns from the Honduran bodegas around town. But as a professional baker, he revisited the bread, using a sourdough starter to add dimension and texture, and even adding cocoa and chocolate chips to sweeten it up. In his cookbook, "New World Sourdough" (Quarry Books, 2020), he calls this version choco pan de coco. The key, according to Mr. Ford, is to bake with love and to celebrate the bread you make - not to compare your own bread to the one in the picture.
Provided by Tejal Rao
Categories breads, project
Time 2h
Yield 1 (8- or 9-inch) loaf
Number Of Ingredients 13
Steps:
- Build the levain: In a large bowl, mix the mature sourdough starter, flour and warm water until incorporated. Cover, and leave in a warm place for 3 to 4 hours, or until doubled in size. Use immediately, by going to Step 2, or refrigerate to use the next day.
- Prepare the final dough: Combine the coconut milk and with a scant 1/2 cup/100 milliliters water, and warm gently in a pan over low heat or in the microwave until steaming. Transfer to a large bowl, and add 7 ounces/200 grams of levain, along with all the remaining dough ingredients. Using your hands, squeeze everything together. Turn out onto a clean work surface, and knead, using the palm of your hand to push the dough forward and your fingers to pull it back. Repeat until the dough is mostly smooth. Cover, and let ferment for 4 hours, then refrigerate for 12 hours.
- Coat a loaf tin with 1 tablespoon coconut oil or butter, and set aside. Place the dough on a lightly floured work surface, divide into 6 pieces, and let rest for 20 to 30 minutes. Flatten the dough, fold the corners to the center and press down, then flip the dough to reveal a smooth surface, and tighten the dough into a ball by tucking the edges in with your palms.
- Repeat with the remaining pieces, then place the pieces inside the tin, arranging in 2 rows of 3. Cover, and proof until dough rises by about a third, for 3 to 4 hours at room temperature.
- To bake the bread, heat the oven to 375 degrees. Bake for 35 minutes, or until lightly brown and shiny on top, turning the pan once in the middle of cooking. Remove from the oven, let the bread rest in the hot pan for 20 minutes, then remove from the pan, and let cool for another 20 minutes.
BREAD AND CHOCOLATE TAPAS -- PAN Y CHOCOLATE
This indulgent treat comes from the Catalunya region of Spain. Don't be put off by the salt, it is used in many sweet dishes (yes, really!) to improve the taste.
Provided by Sackville
Categories Spanish
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat your oven broiler.
- Place the bread slices on a cookie sheet and broil until toasted.
- Remove from the oven.
- Heat the oven to 350 F.
- Meanwhile, drizzle each baguette slice with oil.
- Sprinkle with a bit of salt.
- Place a bit of chocolate on each slice.
- Bake for five minutes or until the chocolate is melted.
- Serve warm.
BREAD WITH CHOCOLATE AND OLIVE OIL
Provided by Ferran Adrià
Categories Bread Breakfast Dessert Side Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat the oven or boiler to approximately 325°F. Coarsely grate the chocolate onto a plate. Place the bread on a baking sheet or heatproof plate. Toast under the broiler until golden on both sides. Spoon the grated chocolate over the toast, covering it completely. Pour the olive oil over the chocolate and sprinkle with the salt flakes.
Tips:
- Choose the right bread: A good quality bread is essential for this recipe. Look for a bread that is slightly firm and has a good crust. A baguette or ciabatta would be a good choice.
- Use fresh chocolate: The chocolate you use should be fresh and of good quality. This will ensure that the tapas have a rich, chocolatey flavor.
- Don't overcook the chocolate: The chocolate should be melted but not overcooked. Overcooked chocolate will be thick and grainy.
- Serve the tapas warm: These tapas are best served warm. This will allow the chocolate to be melty and gooey.
- Garnish with fresh fruit or nuts: You can garnish the tapas with fresh fruit or nuts for an extra touch of flavor and color.
Conclusion:
Bread and chocolate tapas are a delicious and easy-to-make snack or dessert. They are perfect for parties or gatherings, and they can also be enjoyed as a simple treat. With a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that everyone will love.
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