Chocolate-Garlic Mojo with Toasted Cuban Bread (Tostadas de Pan Cubano con Mojo de Chocolate)

Name: Chocolate-Garlic Mojo with Toasted Cuban Bread (_Tostadas de Pan Cubano con Mojo de Chocolate_)
Yield: Serves 6
Ingredients: 9 ounces dark chocolate, preferably Cluizel Concepción (66% cacao) or Cluizel Los Ancones (67% cacao), or a combination of the two, finely chopped; 4 large garlic cloves, ground to a fine paste with mortar and pestle; 1/2 cup extra-virgin olive oil; Coarse sea salt; 1 tablespoon freshly squeezed lime juice; 1 loaf Cuban bread (about 10 ounces), thinly sliced on the diagonal; Coarse sea salt

By Maricel Presilla

October 30, 2013

Chocolate-Garlic Mojo with Toasted Cuban Bread (<em>Tostadas de Pan Cubano con Mojo de Chocolate</em>)Penny de los Santos

A sensuous variation on the theme of bread and chocolate is a silky ganache flavored with a garlicky Cuban-style olive oil mojo, smeared over slices of Cuban bread. Because the ingredients are so few and basic, it is important to use a not-too-bitter premium chocolate. I also like the effect of a mellow Spanish extra-virgin olive oil made with Arbequina olives, with their slight accent of apple peel. Sea salt sprinkled on the bread right at the moment of serving brings out all the flavors.

Recipe notes

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