These are the most unusual circumstances in which I have had to write. Usually, as the week begins, it is my quiet time to plan the week ahead of me. But this time, I realize, it is an unusually quiet time for lots of people. With entire countries being quarantined, toilet paper shortages, and stores out of food, there is so much fear and uncertainty. Cooking proves more comforting than ever, allowing us to turn off the news and enjoy simple recipes, such as this one.
I am a big fan of bite-sized desserts. Don’t get me wrong, I absolutely love a big slice of cake every once in a while, but often, little bits of sweetness are just perfect. These are perfect for healthy snacking or an after dinner treat. To be honest, I am not sure what to call them, other than Chocolate Thins. Melted chocolate, sprinkled with flaky sea salt, topped with anything from granola and mini pretzels to dried berries and nuts. The beauty of it is that you can use almost anything you probably already have. Don’t have anything? Use salt. Dark chocolate and sea salt are one of my most favorite dessert flavor combinations.
Much like my waffle sandwiches, there is one basic step, or formula, followed by countless options. It all depends on your taste.
My favorite toppings for these thins are Cara Cara orange zest or slices, Parmigiano-Reggiano shavings (it is amazing how well chocolate and cheese go together!), and pumpkin seeds with almonds. If, like me, you are new to Cara Cara oranges, try them. I came across them in another blogger’s post, and after trying them, fell in love. They are so juicy, sweet, and beautiful.
I use Lindt 70% dark chocolate. One bar (3.5 oz) makes about 6 medium size thins. If you have will power, that will last you exactly 5 minutes. If you don’t… just get more chocolate 🙂
I use this silicone mat, but you can also make these using parchment paper.
You MUST use sea salt. It brings out the sweetness in dark chocolate.
The darker the chocolate, the faster it will melt, and if you use a mug with a spout, it will allow you to pour it into nearly perfect circles. If you are using sweeter chocolate, just use a spatula to help pour it, and to flatten them out.
- 1 3.5 oz 70% dark chocolate I use Lindt
- Flaky sea salt
Toppings (optional, but highly recommended)
- Orange zest and/or orange slices
- Nuts or seeds of your choice
- Raisins, dried cherries
- Pretzels, granola
- Shavings of Parmigiano-Reggiano
- Melt chocolate in the microwave in 20 second increments, stirring after each time. I recommend using a microwave safe container with a spout (such as a Pyrex cup), to make pouring the chocolate out easier. *Your microwave may have a setting to melt chocolate by using low heat. If not, the above mentioned method is a safe way to melt chocolate in the microwave.
- While the chocolate is melting, prepare your silicone mats/parchment or wax paper. I place a silicone mat directly on the baking sheet for convenience. One baking sheet is sufficient for 1 chocolate bar. You may be able to fit in more, but you don’t want them too close.
- Once the chocolate is melted, pour it out in small batches onto the mat, leaving a couple of inches between them. The more you pour out, the bigger they will be.
- Before the chocolate has a chance to cool and harden, sprinkle generously with flaky sea salt.
- Add your toppings and let the cool for at least 2 hours in the fridge.
- Gently lift the bottom of a mat (or paper) and separate from the bottom. Store at room temperature.*They will melt in contact with the heat, so be sure not to leave them near the stove or anything hot.