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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

RECIPE: Try Chocolate Raisin Panini

Chocolate panini: breakfast, snack or
dessert. Photo courtesy Vosges Haut
Chocoalt.

 

Our favorite breakfast bread is pain au chocolat. Literally “chocolate bread,” pain au chocolat is an oblong breakfast roll made of the same light, flaky, yeast-leavened laminated pastry dough as a croissant,* and filled with pieces of dark chocolate;

*Pain au chocolat is often called a chocolate croissant in the U.S., but this is incorrect; Croissant means crescent, and pain au chocolat is not crescent-shaped.

Katrina Markoff, founder of Vosges Haut Chocolat, was inspired to port the concept to Italian panini. From her large repertoire of chocolate bars, she selected her Oaxaca chocolate bar, 75% cacao bittersweet chocolate with guajillo and pasilla chiles. (Oaxaca [wuh-HAH-kuh] is a state in Southern Mexico thought to be the birthplace of chocolate cultivation.)

Adding raisins evokes Mexicao’s mole sauces. If you want to get even more creative, consider adding other mole sauce ingredients such as cinnamon, peanuts or pepitas.

 

CHOCOLATE RAISIN PANINI

Ingredients For One Serving

  • 2 slices of ciabatta or Italian country bread
  • 1 teaspoon unsalted butter
  • 1 ounce Vosges Oaxaca Bar (3 squares), chopped, or other Aztec-spiced chocolate†
  • 6-8 plump raisins
     
    Preparation
    1. Heat a panini press. Lightly butter both sides of each slice of bread.
    2. Spread chopped chocolate evenly across one slice of bread with the raisins; add the top slice.
    3. Grill the sandwich in the press until brown and crispy on the outside, about 4 minutes.

    In addition to breakfast, brunch or snack time, consider this as a “dessert panini,” plain, à la mode or drizzled with chocolate sauce.

  • Beyond crossants and panini: Brush up on all the different types of breads in our beautiful Bread Glossary.
  • What’s the difference between guajilla and pasilla chiles? Learn your chiles in our Chile Glossary.
  •  
    †Spiced chocolate bars return to the roots of chocolate, first served as a spicy drink by the Olmec and Maya. Vosges also makes a Red Fire bar: dark chocolate with ancho and chipotle Chiles and cinnamon.

      





    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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