Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Green & Black’s Organic

by 4 Comments

Green & Black’s Organic found this blog and wanted to send us some chocolate. Okay!! Why not? Who would turn that down??

Numerous bars arrived – 70% dark, white, milk, with espresso, and with hazelnuts and fruit. Now I am a purist at heart when it comes to chocolate. I really only love dark and white. We had a taste test in the office yesterday with all of the bars and truly, they were all winners.

But truth be told, the hazelnuts and fruit one didn’t make it to the taste test. My husband and I ate it first. I do love nuts and chocolate. I would have been happy with no fruit in that one.Green & Black’s Organic Dark chocolate on a white plate.

The lovely lady from Green & Blacks wanted me to play with them – cook with them, use them in recipes. So now you know how much we love this new bread and chocolate dessert that I made last night, and the night before, and the night before. So we just HAD to continue tonight to test out this chocolate.

Here it is:Bread and Green & Black’s Organic dark chocolate on a glass plate.
The taste was delicious but the Sharffen Berger brand did seem to melt a bit smoother, But the taste was excellent. Perhaps the next time, (hint, hint G & B people), I should try a white chocolate cheese cake or my famous flourless chocolate cake, with your chocolate!

Election night, bread, chocolate and red wine

by 3 Comments

We’re a nervous wreck here. The race for the presidency of our country is close. I made a lovely light dinner. (I’ll tell you more about that later.) And now I made a famous Spanish dessert, a favorite for children as a simple after school snack. We served it at a small dinner party this past Saturday night, and liked it so much that we wanted to keep on repeating it and repeating it. It’s simple to make and just the right amount of sweetness, of chocolate and a little bit of saltiness. And, it’s lovely with some red wine leftover from dinner. bread and chocolate dessert

The basis of this recipe is from Food and Wine magazine. Use the best chocolate you can find. I used Scharffen Berger 3 oz bars. Buy two bars and put 2 squares on each bread slice.

BREAD AND CHOCOLATE
– serves 4

8 thin baguette slices
Two 3-ounce bars of bittersweet chocolate, cut in 8 pieces to fit, you will not use all of this chocolate
Extra-virgin olive oil
Fine sea salt for sprinkling

Preheat the broiler and position a rack 8 inches from the heat. Spread the baguette slices on a baking sheet and broil until toasted, about 30 seconds – 1 minute. Turn the slices over and set a square or two of chocolate on each one. Broil just until the bread is golden and the chocolate is beginning to melt (about 30 seconds – 1 minute). Transfer the chocolate toasts to plates and drizzle lightly with the olive oil and also sprinkle lightly with the sea salt on the chocolate. Serve right away.

Pages

Blog
About
Recipes
Tips and Tools
International Love
Love Notes
Shop
Mary's secret ingredients
  • LOVE - the secret ingredient