Dark chocolate and Parmesan: A Scientific Pairing? I was skeptical, but you can’t argue with science. The bitterness of parmesan compliments the deep flavors of dark chocolate, and gluten free bread actually serves as a great (flavorless) backdrop. I give it an A+. It’s certainly more interesting than the classic Velveeta.
Here’s how to make it:
2 slices country bread
2 ounces dark chocolate (64%), coarsely chopped
6 thinly shaved slices Parmesan cheese
Layer one slice of bread with the chocolate and then with Parmesan cheese and top with second slice of bread.
Heat a panini press, grill pan or skillet. Butter the outside surface of the bread. Grill until bread is golden brown and chocolate and cheese are oozing. Serve immediately.
Best paired with red wine and music. We experimented with white wine, and it didn’t work well, so go with a red (syrah was nice).