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Chocolate-Garlic Mojo with Toasted Cuban Bread (Tostadas de Pan Cubano con Mojo de Chocolate)

By Maricel Presilla
Image may contain Plant Food and Bread
Chocolate-Garlic Mojo with Toasted Cuban Bread (<em>Tostadas de Pan Cubano con Mojo de Chocolate</em>)Penny de los Santos

A sensuous variation on the theme of bread and chocolate is a silky ganache flavored with a garlicky Cuban-style olive oil mojo, smeared over slices of Cuban bread. Because the ingredients are so few and basic, it is important to use a not-too-bitter premium chocolate. I also like the effect of a mellow Spanish extra-virgin olive oil made with Arbequina olives, with their slight accent of apple peel. Sea salt sprinkled on the bread right at the moment of serving brings out all the flavors.

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