Parmigiano Reggiano Crisps with Chocolate and Sea Salt |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
|
Ingredients:
2 cup(s) (about 8 ounces) grated parmigiano reggiano |
6 tablespoon(s) finely chopped dry roasted whole almonds (skins on) |
4 ounce(s) good quality semi-sweet or dark chocolate, finely chopped |
1 scant teaspoon(s) vegetable oil |
sea salt for sprinkling |
Directions:
1. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
2. Toss cheese and almonds together in a bowl. Form 12 mounds of cheese mixture on each lined baking sheet, spacing them 3 inches apart. Using the back of a spoon, press down on each mound to form a 1/4-inch thick circle. Place one baking sheet at a time on middle oven rack. Bake rounds 6 to 8 minutes or until golden. Remove from oven and let crisps cool on baking sheets.
3. Once crisps are cooled completely, line a baking sheet with waxed paper. Toss chocolate with vegetable oil in a small bowl. Set the bowl over a pan of simmering water. Stir until chocolate is melted and smooth. Dip about one-third to one-half of each crisp into melted chocolate, hold a few seconds above chocolate, then place on the lined baking sheet. Immediately scatter a tiny bit of sea salt over chocolate. Let chocolate set before serving. You can put crisps in refrigerator or freezer to speed setting.
|
|