Italians, Mexicans and others are known for use of chocolate in some of their savory dishes.
In his ode to temptation, Adventures with Chocolate (Kyle Books, 2011), London chocolatier Paul A. Young has many aces up his sleeve.
The sandwich recipe I chose today will certainely turn heads if you bring it for lunch at the office.
Honey-cured bacon, Stilton and chocolate sandwich
My favorite brunch sandwich is a combination of honey-cured bacon, rich dark chocolate, and ripe tangy
Stilton. Mouthwatering and satisfying.
4 thick slices of hand-cut, crusty white bread
Soft salted butter, for spreading
2 ounces Venezuelan 72% dark chocolate
6 slices honey-cured bacon
3 ounces very ripe Stilton
Preheat the boiler until very hot. Lightly toast the bread on both sides, then spread with butter. Grate the chocolate on top and return to the boiler briefly to melt, taking care not to let the chocolate burn. Remove. Immediately grill the bacon until the edges are crisp and caramelized. Place on the chocolate and finish with a generous crumbling of Stilton. Lay the remaining buttered slice on top and press firmly.
Enjoy!
(* Recipe from Adventures with Chocolate by Paul A.Young - published by Kyle Books, 2011- all rights reserved, reproduced by permission of Kyle Books)
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