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Chocolate panini recipe

Chocolate panini recipe

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This 2-ingredient treat is quick and easy to make. You just need some slices of French bread and some dark chocolate.

1 person made this

IngredientsServes: 1

  • 30g dark chocolate, chopped
  • 2 slices French bread or ciabatta

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Preheat a panini press according to manufacturer's instructions.
  2. Sprinkle the chopped chocolate onto one slice of the bread, then place the other slice on top.
  3. Cook the panini in the preheated press until the bread is golden brown and the chocolate has melted, 3 to 4 minutes.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

by Deeli

Love your idea of a chocolate grilled sandwich but cooked this way it would be dry and rather boring. You simply must coat the grill sides of the bread with butter or extra virgin olive oil and triple or quadruple that chocolate, Michele! ;-)Also, if you're in an adventurous mood add about a tablespoon of mascarpone cheese. If mascarpone is too expensive for the budget you can blend one tablespoon cream cheese and one teaspoon of whipping cream together instead :-)-13 Aug 2011

by Elvira Silva

YUMMY! I USED REGULAR WHOLE WHEAT BREAD TWO TBLS OF SEMISWEET CHOCOLATE CHIPS AND BRUSHED THE OUTSIDE OF THE BREAD WITH COCONUT OIL ( I DEFINATELY RECOMEND DOING THAT WITH EITHER BUTTER OR COCONUT OIL) SO GOOD WITH A COLD GLASS OF MILK.-14 Sep 2015


Recipe Summary

  • 8 3/4-inch thick slices challah bread or Hawaiian sweet bread
  • 2 tablespoons butter, melted
  • 4 ounces semisweet chocolate, finely chopped
  • Powdered sugar

Heat a grill pan or a large heavy nonstick skillet over medium-low heat. Meanwhile, brush one side of each bread slice with some of the melted butter. Place half of the bread slices on a work surface, buttered side down sprinkle with chocolate, covering the bread to within 1/4-inch of the crust. Top with remaining slices, buttered sides up. Place sandwiches, 2 at a time, in grill pan weigh down top of sandwiches with a large heavy skillet.

Grill the sandwiches over medium-low heat for 6 to 8 minutes or until the chocolate is melted and bread is golden brown, turning once halfway through grilling time. Repeat with remaining sandwiches. (Or preheat a covered indoor grill. Place sandwiches, two at a time, in preheated grill, cover, and grill 4 minutes or until chocolate melts and bread is golden.)

To serve, cut each sandwich into quarters. Dust with powdered sugar. Serve warm.


"Wonderful roast beef sandwich with tasty au jus! Made this as written except for scaling it back for one serving and using provolone cheese. This is something I need to add to my lunch rotations! Thanks for sharing the recipe.”


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How to Make a Chocolate Panini?

You need a few bread slices – any kind of bread is good, little melted butter to brush and your favorite chocolate. Yes as easy as that! I love using Toblerone. You can use whatever you like, Dairy Milk, Lindt, or even a Ferraro Rocher or even any dark compound cooking chocolate.

Brush the sides of bread slices with melted butter. Place the buttered side down on a hot grill pan or an electric grill or sandwich maker. Sprinkle a generous amount of chopped chocolate over the bread. Place another slice of bread with buttered side up. Grill for 2 minutes on each side or till you see gooey chocolate oozing out and the gorgeous grill marks.


Chocolate Panini

In the purest example of casual entertaining, I often host a panini party.

I put the press right on the counter with all the ingredients, pull out the wine and tumblers, and allow everyone to make their own sandwiches.

Finish 'em off with this showstopper.

Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface.

Top the bread slices with the chocolate, distributing it evenly.

Top the chocolate with a second slice of bread, buttered side up.

Sprinkle both buttered sides of each sandwich with the cinnamon.

Preheat a sandwich press until hot, or preheat a grill pan or nonstick skillet on the stove top until hot.

Lightly oil the surface if it is not nonstick.

Place 2 sandwiches on the sandwich press, close, and cook until nicely browned, 3 to 4 minutes.

If using a grill pan or skillet, place as many sandwiches in the pan as will fit without crowding, cover with a weight (a second skillet works well put a can of tomatoes in the skillet if it is not heavy enough),and cook until nicely browned on the first side, 2 to 3 minutes.

Turn and cook until the second side is well browned, about 2 minutes longer.

Repeat with the remaining sandwiches.

Cut the sandwiches in half and serve immediately.

Pass the crème fraîche at the table.

Each guest takes a small amount for dipping his or her sandwich.

Cooking Notes: Use the best-quality bittersweet chocolate you can afford.

I like Scharffen Berger chocolate, which is manufactured in Berkeley, Calif.

, but you could use Callebaut, Valrhona, or another top-drawer brand.

Entertaining Notes: Try an all-dessert panini bar using the same organization explained in the savory panini pastry.

Possible combinations include Nutella and sliced bananas, orange marmalade and blue cheese, and sautéed apples or honey-roasted applesauce and sharp cheddar.


NOTES

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 183

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Cranberry Chocolate Panini

Panini is reinvented as the ultimate comfort food with the addition of semi-sweet chocolate, dried, sweetened cranberries, and milk chocolate morsels rolled into a butter-brushed bread.

A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted by Susan Asanovic of Wilton, CT.

Recipe Ingredients:

1/4 cup warm water (105°F to 115°F | 40°C to 45°C)
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons active dry yeast
1 cup NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons honey
2 tablespoons butter or margarine, melted - divided use
1 1/4 teaspoons salt
3 cups bread flour
1/4 cup milk chocolate morsels (optional)
1/4 cup dried sweetened cranberries or cherries, coarsely chopped
4 bars (8-ounces total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, broken into pieces

Cooking Directions:

  1. Combine water, yeast in large mixer bowl. Let stand for 5 minutes or until mixture looks creamy. Add evaporated milk, honey, 1 tablespoon butter and salt. With mixer on medium speed, gradually add 2 cups flour, a half cup at a time, scraping bowl often. Using wooden spoon, stir in morsels and cranberries. Stir in up to 1 cup of the remaining flour. Dough should stick to the spoon and clean itself from side of bowl.
  2. Turn dough out onto slightly floured surface. Knead in additional flour to make a slightly stiff dough that is smooth and elastic (6 to 8 minutes). Place in greased bowl turn to grease surface. Cover let rise in warm place for about 1 hour or until double in size.
  3. Punch dough down. Divide dough into 8 pieces. Flatten each piece into 6 x 4-inch rectangle. Place one square chocolate in center and roll up. Fold ends under. Place on greased baking sheet(s). Cover let rise in warm place for 15 minutes or until double in size.
  4. Preheat oven to 375°F (190°C). Brush rolls with remaining butter.
  5. Bake for 18 to 22 minutes or until golden brown and sound hollow when tapped on bottom. Remove to wire rack to cool completely.

Nutritional Information Per Serving (1/8 of recipe): Calories: 484 Calories from Fat: 147 Total Fat: 16.3 g Saturated Fat: 9.5 g Cholesterol: 19 mg Sodium: 430 mg Carbohydrates: 75.9 g Dietary Fiber: 6 g Sugars: 23.7 g Protein: 11.4 g


Cranberry Chocolate Panini

Panini is reinvented as the ultimate comfort food with the addition of chocolate, sweetened cranberries and milk chocolate morsels rolled into a butter-brushed bread.

A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted by Susan Asanovic of Wilton, CT.

Recipe Ingredients:

1/4 cup warm water
1 (0.25-ounce) package active-dry or fast-rising yeast or 2 1/2 teaspoons
1 cup NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons honey
2 tablespoons butter, melted - divided use
1 1/4 teaspoons salt
3 cups bread flour
1/4 cup milk chocolate morsels (optional)
1/4 cup dried sweetened cranberries or cherries, coarsely chopped
8 ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, broken into pieces


Funky Chocolate Recipes & Chocolate Banana Panini

The Internet Chef listed 9 of the Funkiest Chocolate Recipes on the Web. They surely are odd and amazing, and I've actually posted several of them myself.

The first is Barbecued Bananas. There is nothing easier and better, and your dessert will definitely be the hit of any barbecue if you make these. In July I mentioned the Bay Area Bites recipe that also added butterscotch or peanut butter chips to the chocolate chips. A variation.

Another variation on one of these recipes is Lilly's Totally Edible 2-minute Wholemeal Chocolate Cake Miracle. It's a variation on the 5 Minute Chocolate Cake in a Mug that I posted last May. I think the wholemeal self-raising flour will make a slight difference in flavor. I'll try it and let you know.

If you've been reading this blog very long, you know I'm a sucker for anything with bread and chocolate. I've posted a few Chocolate Panini Recipes , including Chocolate Bacon Panini and Chocolate Strawberry Panini, a few chocolate sandwiches for the grill. Pink Bites has an great recipe using homemade potato-buttermilk rolls for Chocolate Banana Panini . What could be better than chocolate and bananas? If you don't have time, I'm sure you can substitute some great potato bread rolls or Italian rolls in this recipe. Brioche would be great, too, with its hint of sweetness. Just don't use an herb or olive bread.

Chocolate-Banana Panini Recipe
makes 2 panini

1 banana
1 tablespoon of unsalted butter
cinnamon
chocolate chips (I would use broken high quality dark chocolate)
2 rolls

Peel the banana and slice it lengthwise then crosswise, making 4 pieces. Melt the butter in a skillet and sprinkle it with cinnamon. Add the bananas and cook until they are just browned but still firm, turning once. Set aside, do not clean the skillet (just yet).

Split rolls open and wipe the skillet's butter with them (now you can wash the skillet.). Divide bananas into rolls and top with chocolate chips, as much as you want. Close sandwiches, butter outside of rolls and place on a hot panini maker. Grill them until chocolate has melted.

You can also make this in a skillet, but I love a panini press for the cool lines it makes and the crunchiness.

Don't forget to check out all the other "Funky" chocolate recipes. I would call them innovative, decadent, a bit weird, easy and delicious.