You Must Make Chocolate Waffle Sandwiches

Buying the “right” amount of ingredients to test a recipe can be a daunting task. Sometimes I buy too little and have to haul my ass back to the store, and other times I nail something a little sooner than expected and I’m left with leftovers. This was the case in grilled sausage sandwiches ; I still had a whole mini battery, which was not so much a “problem” as an opportunity.

Thanks to sausage sandwiches, I got pretty tired of savory, so my thoughts switched to sweet. I didn’t feel like making bread pudding or anything else out of baked goods (it gets hot for that), but then I remembered the chocolate sandwich, a simple combination of French bread (usually a baguette) and dark chocolate.

You can toast the bread and soften the chocolate under the roaster, but I decided to use my waffle maker as usual. (It uses less power and generates less heat, two things that matter to me.)

Ideally, I would like to make this sandwich with a high quality dark chocolate bar, but all I had were bits of pastry and they worked great. (However, this type of chocolate retains its shape when heated, so use a bar if you want it to melt more smoothly.)

I sliced ​​the bartard into fairly thin slices, 1/4 to 1/2 inch, then brushed the outside with olive oil. I added a small heap of chocolate chips to the center of an ungreased piece of bread, added a pinch of salt, and covered the sandwich with another piece of bread.

I placed a small panino in the center of my waffle iron, which was set to medium heat, and then covered it, using a kitchen towel to press down on the top of the waffle iron. I let it cook for a few minutes until the outside was crispy and golden brown around the edges.

It was very good.

I made another one, then another, then another with a small spoonful of strawberry jam. Everything was great. They were sweet and decadent, but not cloying. However, I found it difficult to eat more than two as they are small but powerful with intense flavor. As always, the waffle pattern created an extra surface for browning, and the combination of melted chocolate, warm, lightly toasted bread, and a dash of salt (or strawberries) was the perfect after-dinner treat.

To make your own, all you need is some crispy bread, dark chocolate, and some butter. Olive oil is a classic option, but I wouldn’t blame you for overdoing the bacon fat or get mad if you added bits of bacon to the sandwich. Regardless of how you build it, make sure the bread is thin enough – in the 1/4-1/2 inch range – and buttered on the outside. Cook in a waffle iron over medium heat until lightly toasted and chocolate melted, two to three minutes (perfect time for an extra dessert).