Baguette slices dipped in chocolate. These
are topped with a sprinkle of sea salt. Photo
by Elvira Kalviste | THE NIBBLE.
We were waiting for our latte at Le Pain Quotidien when we noticed, among the baked goodies, a clamshell box of chocolate-covered something.
Homing in on the label, the quirky-looking product turned out to be chocolate-covered baguette slices, made from baguettes left over at the day’s end.
Traditional tips for leftover baguette include bread crumbs, bread pudding, bread salad, bruschetta, croutons, crostini, fondue dippers and garlic toast. But we like the sweet treatment of chocolate-covered bread.
It’s easy to make for home snacking (delicious with coffee and tea), to bring to work or as gifts.
CHOCOLATE COVERED BREAD
(dark, milk or white chocolate or a combination)
1. SLICE leftover baguette into 1/4″ wide pieces and toast lightly. You can use a toaster oven or conventional oven. Let the toasted slices cool to room temperature.
2. MELT chocolate in the microwave or in a double boiler. Dip one side of the baguette slices and coat thoroughly. Let dry, coated side up, on wax paper. Then dip second side.
3. SPRINKLE before the chocolate dries with your choice of one or more garnishes: coarse sea salt, chopped nuts, dried fruit (blueberries, cherries, cranberries, raisins or other favorite) or seeds (sesame or pumpkin seeds).
4. ENJOY within a day or two; keep in an airtight storage container.
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