Happy Autumn and Welcome to The Craine’s Nest!
It’s Fall and for me, that means baking season! Admittedly, I’m not much of a baker, but I am attempting different things and trying to get better at it. Lucky for those of you who are like me, this recipe is one that even the least baker-y of people can embrace! It’s easy, kind of fun, and definitely delicious!
I LOVE Cadbury Chocolate. All of it. The gooey creme filled eggs. The white, milk, and dark chocolate. The mini eggs. It’s all ridiculously good, but their Dairy Milk Chocolate Bar is my absolute favorite. To me, there is no better chocolate on the planet. It’s smooth, it’s rich, and it’s crazy delicious. That’s why, when I decided to do a Chocolate Tartine, there was no question which chocolate I would use. I know dark chocolate has stolen the show as of late, but you know what? I still like milk chocolate better! So… if you’re looking for a really yummy, really simple dessert, then you’ve come to the right place! Anyone can do this. You don’t have to be a baker. It’s a snap AND a crowd pleaser.
I made 5 variations on a very simple Chocolate Tartine. For those unfamiliar, a Tartine is “an open sandwich, especially one with a rich or elaborate topping”. That’s the proper definition and I think it sums up perfectly, what we’ve got going on here! Pick and choose, or make them all.
There’s something about the crunch of the sourdough, the butter, and the melty chocolate on top, that’s kind of to-die-for. No. It’s not healthy. But once in a while that’s ok- right?! My personal favorite of the five, is the Orange Chocolate Tartine. It reminds me of an orange chocolate biscuit-thingy that I used to have at tea in Scotland, when I was a little girl. I always loved those things, and we couldn’t get them stateside. We’d come home from a trip and I would crave them. I’ve always loved the combo of orange and chocolate, because of those biscuits. Honestly, my Tartine probably doesn’t taste anything like them, but I did come close to the taste that I hold in my memory… and that makes my heart happy.
Here’s what you’ll need to get your chocolate groove on:
- Cadbury Dairy Milk Chocolate Bar
- A Baguette- I used the half baguettes sold in a 2-pack at Albertson’s. They’re the “half-baked” kind. I prefer those. They don’t get hard as quickly, and they just seem to cook better.
- Unsalted Butter- a stick
- For the Mint Chocolate Tartine: A small bunch of mint.
- For the Orange Chocolate Tartine: An orange- I used a Cutie. I like the flavor of those better than regular oranges.
- For the Cayenne and Maldon Salted Chocolate Tartine: Cayenne Pepper and Maldon Salt. Kosher or Rock Salt would work fine, too.
- For the Maldon Salted Caramel and Chocolate Tartine: Salted Caramel and Maldon Salt. If you love REALLY sweet and salty, this is your guy! So good. So rich.
- For the Lemon Chocolate Tartine: A Lemon. Yummy! This is my second favorite. I think I love the citrus, because it cuts the richness and sweetness of the chocolate in just the right way.
Here are some Kitchen Utensils that will be helpful:
- Lemon Press– you can’t go wrong with this Pampered Chef Version
- Zester– I love my Microplane. You can buy one like it at Target (if you don’t have a zester, you could use a handheld cheese grater with a fine grate)
- Kitchen Shears or a pair of scissors used only in the kitchen. I use a pair just like these for herbs only, because they cut so finely. I also have several other pairs of these exact same ones that I use for totally different things. You just have to wash and dry them VERY well after you’ve used them and use them for food only. Also, I would never use this specific pair for meat. I have heavy duty kitchen shears for that task.
I start by cutting up a baguette and putting it into an oven that has been preheated to 350 degrees. I cut the pieces a thickness of about 3/4″. They’re fairly thin, kind of like a crostini. I spread them evenly and in 1 layer, like this:
I let them cook for about 8 min (?), or until they’re softish crunchy, maybe just slightly golden, if at all. They will be going back into the oven in just a little while. That little piece in the lower right hand corner (right above you, there) is overdone!
So, after you’ve cooked your baguette, let’s get started on the Chocolate Mint Tartine ingredients. I started with 2 pieces of the baked baguette (each about 3″ in length). I warmed about 2 TBLS of butter in the microwave for 20 seconds. I chopped up some mint (just the leaves, not the stalks) very finely, and threw that into the butter. It was probably about a teaspoon. Mix the butter and mint together, so that it’s evenly distributed. Next, put your butter onto a couple of pieces of your baguette. This is what mine looked like, once I put it on the bread:
You can attempt to spread the mint more evenly on the bread, but it can be uncooperative. It tastes good no matter what. The butter base is what gives these Tartines their real flavor and character. When you mix the mint into the warm butter, the mint oils meld with the butter, and it becomes very fragrant. Even if you removed the mint pieces, you would still have the mint flavor. You could just throw a little mint onto the top of the chocolate at the end, but the final result would be different.
Next, I took 2 cubes of the Dairy Milk Chocolate Bar for each piece of bread. I placed them on top, and then, put the pieces of bread back into the 350 degree oven:
It probably takes about a minute, but when you take them out (VERY carefully), you should be able to spread the chocolate with a knife, like so:
Once I was done with that step, I took a pair of tiny kitchen shears (like these guys) that I use for greens only, and cut fine bits of mint for garnish and flavor, onto the top of the Tartine:
Now, let’s get started on the Orange Tartine. The directions for the Lemon Tartine are exactly the same, using lemon instead of orange.
As to not repeat myself, please follow the directions above, for preparing and baking the baguette.
Next, take 2 pieces of the baked baguette (each about 3″ in length). Warm about 2 TBLS of butter in the microwave for 20 seconds.
After your butter is melted, take your zester and zest in some orange peel:
I think I put in about teaspoon:
Push all of the orange zest down into the butter, cut the same orange in half, and use your citrus press to squeeze in some juice from your orange. I just squeeze in a bit. Not so much that it makes your butter really watery. Mix it all up together with a whisk, and then spoon it onto your baked baguette and add your 2 cubes of chocolate:
Here is a picture of melted butter with lemon juice and zest:
And here it is, all whisked together:
Again, spoon the butter mixture onto your baguette, and place your chocolate pieces on top.
We’re ready to throw those into your 350 degree oven!
When your chocolate has melted (about a min in the oven, keep a close eye) you should be able to spread it on like soft butter, when it comes out:
Once you’ve done that, zest on some orange peel or lemon, depending on which variation your doing, and you’re ready to serve!
Beautiful and delicious!
Now let’s get started on our Cayenne and Maldon Salted Chocolate Tartine. For those of you who love some heat with your chocolate, this is for you!
Again, please follow the directions above for baking the baguette.
Let’s get started on the Cayenne Butter. Spicy! First, you’ll take 2 TBLSP of butter, and melt it for about 20 seconds in the microwave. Then, I tapped a couple of shakes of cayenne into my melted butter- maybe a pinch? If you can handle a lot of heat, put in more. I like the heat in chocolate to be pretty subtle. You will also be shaking a little on the top of your Tartine, at the end. Here is a picture of the Cayenne Butter, after it’s been whisked together:
Now, you will spoon your butter onto your baked baguettes, and then add your 2 chocolate squares to each piece. Throw that back in the oven at 350 degrees, and let the chocolate melt for about 1 minute.
After you’ve removed your baguette from the oven, very carefully, take your knife and spread your melted chocolate, evenly. Next, take your Cayenne Pepper and lightly sprinkle it over your Tartine. Last but not least, take some of your Maldon Salt (with your fingers), and sprinkle it for a finishing touch.
Hot and Spicy! RRRrrrrrrrrr!
Drum roll, please!!! Our very last Tartine of the day! The Maldon Salted Caramel and Chocolate Tartine. I saved the very easiest one, for last. This is the one your kids will love and adore. Gabe would have this every night, if I let him!
Please follow the directions at the beginning of the post, for baking the baguette.
Your first step will be, to simply spread softened or room temperature butter, onto your baked baguette. No specialty butter, this go round! You might ask yourself, why you would need butter when you’re putting on all that chocolate? The answer is, that it gives it a nice texture and more flavor. It’s just different without it, OK? Take my word for it! Anyway, you’ve gone this far already, with all the bread and all the chocolate and and all the caramel. Really, why not add butter? It’ll make it delectable.
Now, put your 2 cubes of chocolate on each Tartine, and throw it in your 350 degree oven, one more time!
When it’s melted (about a minute), take it out carefully, and spread your chocolate all over your baguette. Next, take your Salted Caramel (which is hopefully room temp), and take a small spoon or fork, and go back and forth with the caramel, drizzling it onto your Tartine. Now, for the grand finale, take your Maldon Salt and sprinkle it over your Tartines.
This one is very sweet and salty. It’s REALLY tasty, but because of its incredible richness, a few bites is good enough for me! Gabe, my 9 year old son, could eat these for breakfast. lunch, and dinner!
Well, people… that’s all she wrote! Yummy, gooey, delicious sweetness. Mission accomplished.
Thanks for spending time here today, at The Craine’s Nest! I love having you. Let me know what you think of these yummies, and any other variations on a theme that you come up with! I’d like to hear your creative spin!
See you next time.