26206 Spanish Chorizo and Chocolate Crostini Sat Jun 27 09:34:00 -0700 2009 Sat Jun 27 10:21:13 -0700 2009 French Licensed http://www.chow.com/recipes/26206 Sat, 27 Jun 2009 17:21:13 GMT A surprising combination Spicy, porky deliciousness. This tasty hors d’oeuvre was created by Randy Lewis, chef at the Tavern at Lark Creek. The flavors of the chorizo and chocolate are a surprisingly winning combination.

]]> For the ganache:
  1. In a small saucepan bring cream, milk, and salt to a boil. Place remaining ingredients in a stainless steel bowl. Pour cream mixture over chocolate and let stand without stirring for 1 minute, then whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 to 2 hours.
To serve:
  1. Heat the oven to 250°F. Cut a sweet baguette into thin slices and place on a baking sheet. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let cool.
  2. Spread the chocolate on the crostini and top with sliced chorizo.
]]> http://www.chow.com Randy Lewis 52 Snack For the ganache::

]]> 1/3 cup heavy cream

]]> 1/3 cup milk

]]> 301 1/3 teaspoon kosher salt

]]> 2 ounces Ibarra Mexican chocolate, coarsely chopped

]]> 3 ounces 63 percent extra-bitter chocolate, coarsely chopped

]]> 2 teaspoons cocoa powder

]]> To serve::

]]> Sweet baguette**

]]> Dry-cured Spanish chorizo, peeled and sliced 1/8 inch thick**

]]> 29844 randy lewis 29845 the tavern at lark creek 744 indulgent 762 chef 137 meat 566 meats 6328 myo 5755 oink 1619 omnivore 273 party 393 exotic 836 adventurous 89 starter 318 snack 131 chocolate