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
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.
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