Pan con Chocolate is a famous Spanish dessert that is made of a chocolate cake that is covered in whipped cream and chopped nuts. The recipe has been passed down from generation to generation and it is considered to be one of the most popular desserts in Spain. If you're looking for a delicious and easy recipe that you can prepare at home, this is it!
There is no better way to celebrate the coming of a new year than with a delicious piece of chocolate cake. In Spain, we call this “pan con chocolate” and it’s one of the most traditional desserts on our list. Made from layers of sponge cake and topped with whipped cream, it was an early Christmas dessert. But before you whip up your own version, let’s take a look at the history behind this delicious treat.
Chocolate, but not just any chocolate. We're talking pan con chocolate, a dessert in Spain that's as much a part of the culture as bullfighting or flamenco. It's a simple dish, yet one that can bring many people together.
It’s time to break the rules of healthy eating.
By now, you’ve heard of the Mediterranean diet and started following it yourself. It’s great, right? You can have your bread and butter while still losing weight. But did you know that you can get even more out of this diet? Let’s talk about chocolate.
Pan con Chocolate Recipe
INGREDIENTS:
- 4 bars of dark chocolate
- choppedPan Pugliese bread
- slicedOlive oil
- drizzleGood quality sea salt crystals, to sprinkle
DIRECTIONS:
- 1. Preheat oven to 350 degrees, Line a baking sheet with aluminum foil.
- 2. Place bread slices on baking sheet. Drizzle top of each slice very lightly with olive oil.
- 3. Place into oven to warm for about 5 minutes.
- 4. Divide chocolate evenly over tops of both baguette slices. Place back in oven for just a minute or two, until chocolate is barely melted. Remove from oven.
- 5. Transfer slices to a serving plate, Drizzle with a little more olive oil and top each slice with a pinch of specialty salt.
We're sure you've had a pan con chocolate in your life, but what about pan con chocolate for dessert? What does it mean? And how do you make it? In this blog post, we'll answer these questions and more. Let us know if you have any questions about the recipe or our blog post!
Pan con Chocolate
Ingredients
- 4 bars of dark chocolate chopped
- Pan Pugliese bread sliced
- Olive oil to drizzle
- Good quality sea salt crystals to sprinkle
Instructions
- Preheat oven to 350 degrees, Line a baking sheet with aluminum foil.
- Place bread slices on baking sheet. Drizzle top of each slice very lightly with olive oil,
- Place into oven to warm for about 5 minutes.
- Divide chocolate evenly over tops of both baguette slices. Place back in oven for just a minute or two, until chocolate is barely melted. Remove from oven.
- Transfer slices to a serving plate, Drizzle with a little more olive oil and top each slice with a pinch of specialty salt.
Thanks for reading our blog! In this post, we've shared an amazing recipe for pan con chocolate that will surely satisfy your chocolate cravings. By following the recipe, you'll be able to make a delicious and yummy pan con chocolate that will surely satisfy your sweet tooth! If you have any questions or suggestions, feel free to leave a comment down below!
Frequently Asked Questions
What is the main ingredient in chocolate How does it grow?
Although cacao seeds, the main component of chocolate, do not grow on trees, chocolate itself does. However, you're in for a surprise if you were picturing chocolate-flavored seeds. The seeds taste fairly bad when initially taken out of the pod. They lack any chocolate flavour and are acrid and harsh.
Why my homemade chocolate is not freezing?
Instead of being poured into a single, deep pan, the chocolate freezes more quickly when it is spread out into a number of thin layers. It will be difficult to remove the chocolate afterwards if it contacts the baking sheet.
Which acid is present in chocolate?
Milk chocolate has about 65% saturated fat, primarily in the form of palmitic and stearic acids, while oleic acid makes up the majority of the unsaturated fat (table).
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