Chocolate: Solving Cooking Dilemmas for 3,000 Years
So I am a million years late reporting this one, but better late than never, right?
Back in May, I asked you guys what the eff I could possibly do with the enormous dried half-citron Vio and I bought at Sahadi’s. While this one was quite the stumper, you commenters came through, as you always do. Namely, it was Stacy with the now-obvious suggestion “Dip it in chocolate.”
I sliced my citron thin, covered it in melted chocolate, and topped it with chopped pistachios, finishing it off with a little cracked sea salt. (Sweet and salty desserts is where it’s at — see gansie’s ice cream round-up.)
If for some odd reason you don’t have any leftover half-citron lying around, this could work with other dried fruits as well. Maybe banana chips? Full details after the jump.
Slice your half-citron into thin, semi-circular wedges.
In a saucepan, melt one bag of semi-sweet chocolate chips. (Or the dark stuff, or milk choco, whatever your pleasure).
Lay the citron slices out on a baking sheet or casserole dish and drizzle/pour the chocolate over them. I tried to do some artsy, Jackson Pollack-style drizzles at first, but in the end I liked the pieces that were absolutely covered in chocolate better. Go Figure.
Crush 1 cup of pistachio nuts. I crushed some of these with the bottom of a mug, and cut some of them with a large knife. Neither method was really easy – any good ideas on how to crush nuts, people?
Grind some cracked sea salt over the whole thing. Stick it in the fridge overnight. That’s it!