Huh? But chocolate and bread aren’t very complimentary. I don’t get it.
I will confess to occasionally eating Dairy Milk sandwiches as a teenager. Doesn’t mean I should have done it.
I used to mix chocolate powder with Nido milk powder and just enough water to make a sweet sludge. Ugh. I blame my parents. Very irresponsible of them to give me access to the kitchen to make such mediocre concoctions that were terrible for me.
Try a peanut butter and nutella sandwich!
Pain au chocolat also very good.
You need the hazelnut and converting it into a spread for the chocolate to work with bread in that case, I would think. If I just put chocolates from the store with bread, it doesn’t work, I don’t think.
Chocolate croissants. That French chocolate bread. Also I think Spaniards like dipping bread on chocolate
nKoan
3451
Grilled chocolate sandwiches are a thing too. Chocolate and carbs go together well
Well, my point was conceptually, chocolate spread.
Anyway, you can put some chocolate in a bowl, rest the bowl over a saucepan of hot water, mix in a bit of cream, let it cool down, and the consistency is not so solid, more moussey/spready.
nKoan
3453
And now for something completely different
RichVR
3454
I despise ranch dressing. The thought of ranch ice cream makes me gag.
The Danes love this: Pålægschokolade - Wikipedia
It literally translates as “chocolate to put on bread”. If you put it on hot/warm bread, it kind of softens over the bread to form a thin layer of chocolate spread.
It works really well. Like most European countries, Danes know how to make good bread.
I’d never outright reject anything without trying it first. So I’m intrigued.
Timex
3457
Pain au chocolat is literally “chocolate bread”.
Have you had it? It’s nowhere near as good as bread without chocolate. Same with the croissants without chocolate. I guess it’s good to give people more variety if they have a lot of bread and croissants, but it’s not as good as the plain non-chocolate variant.
JonRowe
3459
Hard disagree
Pain au chocolat is amazing.
CraigM
3460
Yeah, you’re just crazy @Rock8man
Having fresh baked pain au chocolat from a Parisian bakery under the Eiffel Tower is one of life’s great delights.
It’s fine, I like it. But I just don’t like it as much as the variety without chocolate. It’s a good thing to discuss in this topic though, because god knows we all have too many carbs.
As a professional who makes dessert-ish things for a living, and frequently uses what are generally considered ‘savory’ herbs and whatnot in his menus (sage, rosemary, thyme, Urfa biber chilis, etc in the last few months alone)… I have no problem condemning this abomination without ever getting it near my mouth.
Which comes first from eating $200 grilled cheese? The heart attack, or the bankruptcy?
