Warm baguette, crisp outside and soft within, cradles two squares that slowly soften, a French after-school ritual made with the Organic Chocolate Squares from François Pralus, 75% dark chocolate from five organic origins to mix and compare.
Serves 4 · 10 min
- Cut a fresh baguette into 4 pieces and split each one lengthwise.
- Warm them for 2 to 3 minutes in a 350°F (180°C) oven, until crisp outside and soft inside.
- Unwrap 8 Organic Chocolate Squares and tuck 2 into each piece of bread, mixing the origins.
- Close the bread, let it rest 1 minute so the chocolate softens slightly, then serve with a glass of milk.
The star of this recipe: Organic Chocolate Squares, by François Pralus.
