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Afternoon Chocolate Delight Recipe, by Jordi Artal of Cinc Sentits, Barcelona, Spain. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Afternoon Chocolate Delight Recipe, a Traditional Catalan Treat

This afternoon chocolate delight recipe from one of Barcelona‘s best chefs is based upon a traditional after-school treat his grandma made that inspired one of the contemporary creations Chef Jordi Artal serves at his restaurant.

An Afternoon Chocolate Delight Recipe, a Traditional Catalan Treat

One of our most memorable dining experiences last year was a degustation meal at Cinc Sentits, the restaurant of Michelin starred chef Jordi Artal, a Catalan-Canadian chef residing in Barcelona.

Not only is Jordi one of Spain‘s finest culinary talents, he has achieved success without formal kitchen training. The guy has talent to burn and in a story on Barcelona that The New York Times published in 2009, his restaurant was their fine dining restaurant of choice.

While Jordi’s food is very creative, it’s not form over flavour or a whacky combination of ingredients with some ‘foam’ on top to give it an avant-garde touch. Each of his dishes is informed by his traditional Catalan roots and uses Catalan-sourced ingredients — something that you’ll see in this afternoon chocolate delight recipe – but is rethought using the chef’s arsenal of contemporary techniques.

Afternoon Chocolate Delight Recipe, by Jordi Artal of Cinc Sentits, Barcelona, Spain. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Jordi admits to agonising over the creation of a menu, taking care not to repeat ingredients, ensuring every dish works together, thinking about wine pairing, and keeping his food costs manageable. He cares so much that he even refuses to serve the same kind of ingredient twice in a tasting menu.

We spent some time talking to Jordi after our first meal at the restaurant last summer in Barcelona when the friendly sommelier offered to introduce us to him. Jordi sat down with us after lunch – usually his break before yet another packed dinner at his small restaurant – and answered our endless questions about his food and the Barcelona dining scene.

Afternoon Chocolate Delight Recipe, by Jordi Artal of Cinc Sentits, Barcelona, Spain. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Naturally, Jordi was the first chef I thought of consulting for my series on The Dish when we knew we were returning to Barcelona – and his suggestion for a quintessential dish from Barcelona that I should learn to make didn’t disappoint.

When we approached Jordi to teach me how to make a dish that in some way represented the new wave of creative Catalan cooking in Barcelona, Jordi took a u-turn.

Jordi told us that the basis for a lot of his thinking behind dishes is that people don’t want to go to a fine dining restaurant to eat something they could make at home, a notion that I wholeheartedly share. Yet at the same time, many of the dishes he creates are based upon just that – dishes he has grown up eating in the family home.

Afternoon Chocolate Delight Recipe, by Jordi Artal of Cinc Sentits, Barcelona, Spain. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Instead of teaching me a contemporary dish that would be complicated and difficult to make, Jordi suggested showing me how to make this ‘afternoon chocolate delight’, something his grandmother used to make him after school as a treat (“if he was a good boy”), that he has recreated into one of the most sublime desserts we’ve ever tasted.

The ingredients? Bread, chocolate, olive oil and salt – pa, xocolata, oli i sal in Catalan. Simple as that.

Rather than deconstructing Catalan dishes, Jordi says “I like to think that we are ‘reconstructing’ them, generally by using the ingredients and/or methods of a particular recipe to rebuild the dish into something new.”

For instance, Jordi might replace a few ingredients with similar or higher quality ingredients and present the dish in a very different way, as he’s done with this after school snack that he transformed into a heavenly dessert.

Afternoon Chocolate Delight Recipe, by Jordi Artal of Cinc Sentits, Barcelona, Spain. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

“If you look at the dish we serve it may not look anything like the traditional Catalan dish – but it certainly tastes like it!” he assures us, “In a way, what we’re doing here is creating odes to Catalan cuisine.”

While Jordi’s grandma used whatever bread and olive oil was available in her kitchen, for Jordi’s recipe only the finest quality ingredients will do.

Afternoon Chocolate Delight Recipe, by Jordi Artal of Cinc Sentits, Barcelona, Spain. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Afternoon Chocolate Delight recipe

Print Recipe Rate Recipe
Michelin-starred chef Jordi Artal shows his 'Afternoon Chocolate Delight recipe' — his grandmother's — now reinterpreted at Cinc Sentits in Barcelona.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: Spanish
Servings: 1
Calories: 670kcal
Author: Jordi Artal of Cinc Sentits, Barcelona

Ingredients

  • Coca de vidre or ‘glass’ bread a chewy, airy loaf of bread
  • Cooking chocolate — Jordi used Valrhona most chefs’ favourite cooking chocolate
  • Olive oil — Jordi used Oleum Flumen de Finca Mas Mariet
  • Flor de Sal — this is our favourite brand of sea salt as well our friend Marc Fosh, one of Mallorca’s finest chefs, helped start Flor de Sal and distributes it from his gorgeous store in Palma de Mallorca

Instructions

  • Chop up the bread into thick slices.
  • Pop the bread under a griller for a minute or two until warm.
  • Place a few chocolate pieces on each slice of bread and pop the bread under the griller again until the chocolate melts. You don’t want the chocolate to melt completely into a liquid though — you want it to be soft but not runny.
  • Douse the chocolate liberally with the olive oil.
  • Sprinkle some grains of Flor de Sal on top.

Nutrition

Serving: 1g | Calories: 670kcal | Carbohydrates: 97.2g | Protein: 17g | Fat: 28.3g | Saturated Fat: 10.6g | Cholesterol: 2mg | Sodium: 1002mg | Fiber: 6.1g | Sugar: 24.3g

We initially wondered why Jordi didn’t use a sweeter bread, but he says the bread is really just there as a vessel for the chocolate and olive oil, and we totally agree. In Barcelona you’ll see salt and olive oil used with chocolate a lot in fine dining restaurants and you can buy olive oil chocolate as well.

Jordi serves a more complex version of his Grandma’s dish at Cinc Sentits. He places roasted macadamia nuts on the bottom of a dessert dish, then adds a layer of the most decadent chocolate ‘mousse’ we’ve ever enjoyed, followed by a generous sprinkle of bread crumbs made from the Coca de vidra, and finally, a quenelle of delicious olive oil ice cream. It’s creative contemporary Catalan cuisine in a nutshell.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Gabby/Gypsy*Diaries says

    March 29, 2010 at 11:57 am

    Bread and chocolate… too good to be true… :) I really love your collages! They are perfect! :)

    http://gypsy-diaries.blogspot.com/

  2. bryan nugent says

    March 29, 2010 at 12:03 pm

    Jordi and his family kick ass.
    I travelled the world to eat before if you want any thoughts let me know

  3. Terence Carter says

    March 29, 2010 at 1:12 pm

    Thanks for dropping by Gabby & Bryan!

  4. bryan nugent says

    March 29, 2010 at 1:24 pm

    this is my second fav in barca it was Jordi who put us on to it.
    very fine cooking.
    http://www.alkimia.cat/

    and got to give the scottish gal a mention

    http://www.formatgerialaseu.com/

  5. Terence Carter says

    March 29, 2010 at 2:27 pm

    Hi Bryan, we went to Alkimia as well. Notes on our fave Barcelona eateries coming tomorrow. Cheers!

  6. Heather Carreiro says

    March 29, 2010 at 6:29 pm

    Interesting, I’ve never had a dish like this. It looks and sounds delicious.

  7. jessiev says

    March 30, 2010 at 7:19 am

    OMG> i need to have this. preferably NOW. what a fantastic dish – and LOVE your background with the chef!

  8. Terence Carter says

    March 30, 2010 at 8:48 am

    Hey Heather, I do prefer the more sophisticated version that Jordi serves in the restaurant, but isn’t it great to get the background of how a chef like Jordi works?

    Jessie, thanks for your comment, I glad you noticed the background details, I love his food and wanted to try and get it across.

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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