Baked Chocolate?!?

Broiled fine chocolate. It creates a crispy crackly shell with a luxurious creamy melty center. Try it on toast! Or dip fruit in it.

It’s cold here in Canada, and many people like to bake up lots of comfort foods. I was thinking I could make a baked apple. But what’s better than apples? Chocolate of course! And in my books, a bit a chocolate a day can also keep the doctor away. Check out my research blogs.

That said, what on earth do you see here? Although many chocolate snobs might be banging on their keyboards after seeing this, a real chocolate connoisseur can appreciate chocolate in many different ways.

What you see here is baked chocolate. Well, to be more specific, broiled. Many fine chocolate lovers want new ways to enjoy fine chocolate. And here it is! It creates a crackly crispy shell, and a soft silky rich interior. The sugars in the chocolate bar caramelize and create the hard shell on top of the bar. You can see the bubbling of the sugars on the dark and milk bars, and the browning on the white bar.

How to do it

Place a few pieces of your favourite bar on a piece of bread (toasted a bit first - but not too much), and broil it in your oven or toaster oven. You can even cut the bread in to little squares, and place one square of chocolate on each for a great finger food dessert.

The key is to watch the chocolate the ENTIRE time, as it can go from perfect to burned in 2 seconds.

What you see here is some dark, milk, and white chocolate that has been broiled on high for less than a minute. This depends on how close the chocolate is to the top of the oven.

Another approach is to broil it like I did right in a pan, and use it to dip in fresh fruits, nuts, or pieces of bread. It’s a crispy fondue!