On Sunday I woke up at 2 AM to take care of my twin boys. While I managed to catch a short nap or two between giving them a bottle, the fogginess of the morning promised to stay with me. As much as I love sleepy Sunday mornings spent with the boys, I needed a little extra boost.
Although a good cup of coffee and a little toast with raspberry jam from D’Arbo usually does the trick, chocolate sounded irresistible. I didn’t want to simply eat chocolate chips straight out of the bag and I didn’t want to drink hot chocolate. I had already committed myself to a strong cup coffee. But what would go with coffee? A chocolate sandwich: oozing melted chocolate and toasted pecans on crunchy sourdough.
I have to confess that the idea occurred to me because I read the food blog Cannelle-Vanille in the middle of the night on Friday. But since she used a jar of prepared chocolate-hazlenut spread and store bought praline, I knew I had to go a different direction.
I simply don’t like those chocolate hazelnut spreads. I know, I know, I’ve just offended Nutella lovers world wide. But if I’m going to have gooey chocolate and nuts, I want the ratio of high quality chocolate to nuts to be much higher. Also, I find store bought praline way too sweet, so I didn’t have any on hand.
The jar of chocolates and sweets on the kitchen counter had a bag of Dagoba Concado 73% cocoa chocodrops and Ghirardelli 60% cocoa chocolate chips. Back in April when my father died, I made chocolate cake with a homemade frosting using chocolate chips.
I preferred the sweeter flavor of the Ghirardelli chocolate for the chocolate frosting but I felt badly about using chocolate that’s not fair trade and not organic. Chocolate is the number 2 most pesticide sprayed crop in world only after cotton. The big health threat of the spraying of chocolate isn’t to the consumer, but the workers who have to live with the pesticides.
Since we already had the Ghirardelli chocolate in the house, I decided to go ahead and use it. My desire to love my neighbor through buying ethical chocolate would have to wait until the bag runs out. I do plan to search out for a more ethical 60% cocoa chocolate to replace the Ghirardelli chocolate since Dagoba’s chocodrops don’t fit the bill. If you have any suggestions, let me know.
The chocolate sandwich came out perfectly. The chocolate melted beautiful, the pecans took on a nice crunch, and the bread felt crisp. Absolutely luscious. Truth be told, I didn’t actually measure out the ingredients other than using a large soup spoon from the kitchen drawer. So if the measurements don’t turn out quite to your liking, feel free to adjust them.
2 Tablespoons pecans
1/2 – 1 teaspoon sugar
1/4 – 1/2 teaspoon cinnamon
1 Tablespoon butter
1/4 cup 60% cocoa chocolate chips
1 Tablespoon milk
Toasted sourdough bread
Makes 2 sandwiches.
Put two slices of sourdough bread into the toaster. Put 2 Tablespoons of pecans in a pan. Begin toasting pecans over a medium heat. Toss brown sugar over the pecans. Once sugar start to melt add cinnamon and butter. Once butter begins to foam, add chocolate. After about half of the chocolate melts add milk to improve consistency. Once the chocolate-pecan mixture reaches the desired consistency, turn off the heat and serve immediately.