In the kitchen science book What Einstein Told His Chef 2, a chocolate sandwich is described as a cross between a grilled cheese sandwich and a pain au chocolat. Recently, my brother became fascinated with the concept, thanks to reading Roald Dahl and, subsequently, candy (if Charlie and the Chocolate Factory was not obvious, Mr. Dahl makes it clear in his first autobiography, Boy, that he loved candy as a child and well into adulthood).
Fun fact: one of the schools that Roald Dahl attended, an all-boys school, was practically next door to Cadbury’s. The chocolate company would regularly send free samples of their new chocolates for the boys to evaluate and provide feedback, attempting to sound like real connoisseurs with comments such as, “Not subtle enough for the common palette.”
While bread or a sandwich doesn’t beat the buttery lightness of a chocolate croissant or even a pain au chocolat, it does make a perfect substitute and much less fuss than rolling out pastry dough and filling the cut pastry with chocolate or stuffing it.
Filling croissants is a painstaking task – I know. I saw it on TV once. The presenter/host tells us that it’s easy – about the frozen pastry, nothing’s said when it comes down to filling the fifty or so little blighters; in fact, that part was hardly shown.
For some jobs, I really wouldn’t mind a machine taking over.
This recipe is linked to this month’s Go Ahead Honey, It’s Gluten Free!, hosted by Shirley of gluten-free easily. This month’s theme is “Dishes So Simple, No Recipe Required”. You can see the full round-up here.
Increase amounts as needed. If you want to dress this up for a special occasion and make it dessert, use a pound cake instead of bread and serve with a fruit compote or ice cream or both.
For simplicity’s sake, I’m using butter as a verb in the instructions instead of having to list every alternative every time. Use what you like or what works for you.
Unsalted or salted butter, coconut oil, or Earth Balance
2 slices of gluten-free bread (I used Udi’s)
Dark or milk chocolate (my brother wanted to use Rittersport’s Duo Chocolate, a combo of milk and white chocolate and it worked)
Heat a fry pan, skillet, or griddle over medium heat. Butter one slice of bread and place it in the fry pan, buttered side down.
Roughly chop up the chocolate, or grate it, and evenly cover the slice of bread in the pan. Butter the other slice of bread and put on top of the chocolate-covered slice, buttered side up. Fry the sandwich until the bottom starts browning and the chocolate has melted. Flip over and continue cooking until other side is browned.
Remove from heat and serve. Enjoy!