At my art show closing reception tonight, I had plenty of wine available (a bottle of which I’m finishing while I write this) and an array of European treats: a buttery shortbread, crisp wafers in dark chocolate, and those pervasively popular Petit Ecolier biscuits (French for “The Little Schoolboy”), a bar of 70% cacao chocolate on a crisp cookie. The latter were the most popular, and it got me to thinking about how simple and delicious is the pairing of “bread” and chocolate. Once upon a time I had a boyfriend who was a chocolatier–he used to toast thick, hearty slices of baguette and shave dark chocolate over them straight from the oven. By the time the plate arrived to encounter my delighted self, the chocolate was perfectly melted, and the chewiness of the bread ensured that this wasn’t a quick snack, but one to be savored. The way to my heart, indeed.
One of my childhood favorites, which I turn to when I’m low on cash but need to satisfy my sweet tooth, is my mom’s take on the sandwich cookie, which really is another version of the classic bread and chocolate marriage. You can whip these up for immediate satisfaction, but I love to assemble them and pop them into the freezer. When you bite into one, the chocolate melts more slowly for prolonged pleasure…and who doesn’t want that?
oh, and if you were curious, I had a good show…sold 12 out of 41 pieces, and tonight I got a commission and some potential trades. Seek me out on Facebook to see an album filled with copious examples of my resin artwork.