Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Who ever said you can't have a sandwich for dessert? Alice begs to differ.
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Here’s a rabbit-from-your-hat trick -- with ingredients straight from your pantry -- guaranteed to satisfy the munchies, or any chocolate craving you might have!
Think hot, crunchy-crusted grilled sandwiches stuffed with melty chocolate instead of cheese. Garnish with pinch of flaky sea salt or a cozy shower of cinnamon sugar. Sure, I like mine with a fruity dark 70% chocolate, but don’t let that stop you from using your favorite new artisan milk chocolate, or any other.
No matter how you do it, this spur of the moment indulgence can be dressed up for sit-down company too: cut smaller pieces and nestle them in a bowl of ice cream.
Unsalted butter 4 slices sweet or sourdough French bread or firm white sandwich bread About 2 ounces broken or chopped semisweet or bittersweet chocolate, or 1/3 cup chocolate chips Coarse sea salt (optional) 1 tablespoon sugar mixed with 1/8 teaspoon ground cinnamon (optional)
Alice's new book Seriously Bitter Sweet is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet.
Photos by James Ransom
Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).