A few weeks ago, I told you all about the private moments I spend with Ghirardelli chocolate. And yes, I know that sounds dirty, but it isn’t.
You see, DailyBuzz Food gave me the opportunity to participate in their latest Tastemaker program with Ghirardelli Intense Dark Chocolate. DailyBuzz Food and Ghirardelli asked that we try a variety of chocolates with different food and beverage pairings, then write about our favorites, all in the hope of answering this question: How does Ghirardelli Intense Dark Chocolate help you create a perfect, private moment in your day?
Well, my favorite combination was Ghirardelli’s “Sea Salt Soiree,” a velvety dark chocolate peppered with crunchy, slow-roasted almonds and coarse crystals of sea salt (that I’d melted inside a soft, warm, buttery miniature croissant) and a glass of Prosecco (though champagne or any other sparkling wine you love will do). The rich, crunchy chocolate, buttery bread, and effervescent bubbles all combined together truly blew me away … it was a perfectly decadent way to end an evening.
And the best part? It only takes a few minutes to make this indulgent treat! Seriously, it’s so simple that I’ve made it a number of time since then … and I’ll probably make it again tonight. I didn’t share my recipe for this tantalizing treat in my previous post, but I’m sharing it with you now … so you to can have a perfectly decadent end to your evening tonight as well!
- 8 miniature croissants
- 1 tablespoon extra-virgin olive oil
- 1 3.5 ounce Ghirardelli dark chocolate bar, any flavor
- 2 teaspoons kosher salt
1. Preheat broiler.
2. Using a serrated knife, cut croissants in half. Lay croissant halves cut side up on a parchment paper-lined baking sheet, then brush cut sides with olive oil.
3. Place baking sheet in the oven, and broil croissant halves until lightly toasted, no more than a few minutes. Ovens vary in temperature so watch the croissants closely, checking every minute to ensure they don’t burn. Remove baking sheet from oven.
4. Break chocolate bar into 8 pieces, then cut each piece in half diagonally for a total of 16 pieces.
5. Place two pieces of chocolate on each croissant bottom, then sprinkle each with a pinch of salt.
6. Top each croissant bottom with a croissant top, then press together gently, allowing the heat from the croissant to melt the chocolate. Serve while warm.