The key is getting good ingredients. I can't vouch for this recipe if you use crummy chocolate or old grocery store garlic. (I like Green & Black's 70% dark chocolate; Caroline is partial to Girardelli. Really, any good stuff will do.) So get yourself some chocolate and a few heads of Mountaindale Farms garlic and try this one out:
Roasted, chocolate-covered garlic
- Peel 2-3 heads' worth of garlic cloves.
- Toss the peeled cloves in a splash of olive oil and spread on a tinfoil-lined baking sheet. Roast in the oven/toaster oven at 350 until cloves are soft but still maintaining structural integrity (about 30 minutes). Spear each garlic clove with a toothpick, placing them on a plate with wax paper and cool.
- Melt a bar of good chocolate in a small saucepan on the stove. When it's melted, remove the saucepan from the heat and hold each clove by the toothpick to spoon melted chocolate over it.
- Place each chocolate-covered clove on the wax paper-covered plate and keep in the fridge for at least 30 minutes (or up to 2 days) for the chocolate to set before serving.
(It was much less harsh than the chocolate-covered raw garlic Mike and I tested out last fall. I still mean to try out chocolate garlic truffles....)