Chocolate-Garlic Mojo with Toasted Cuban Bread

Chocolate Mojo & Cuban Bread

Chocolate’s history of being used as a savory ingredient is much longer than its history as a sweet. Sugar was added to the mix by European conquistadors who couldn’t stomach the bitter drinkable chocolate of the Aztecs. This recipe blends a traditional Cuban mojo with chocolate for a really satisfying, savory-sweet shareable snack. Jordan made this for a Slideluck Lunchshow and we’re still smacking our lips.


Adapted from the book, The New Taste of Chocolate, by Maricel Presilla

Serves 6


  • 9 ounces dark chocolate, finely chopped (I used Bonnat‘s 75%  Haiti bar but I think a darker chocolate would be amazing)
  • 4 large garlic cloves, pressed or groud to a fine paste with a mortar and pestle
  • 1/2 cup extra-virgin olive oil
  • fleur de sel, to taste
  • 1 tablespoon freshly squeezed lime juice
  • 1 loaf Cuban bread (about 10 ounces), thinly sliced on the diagonal (I used ciabatta)
  • 1/3 cup pepitas

To prepare the ganache, put the chocolate in a double-boiler or a heatproof bowl over simmering water. When the chocolate is almost melted, remove from the heat and stir from the center out with a rubber spatula until smooth.

Combine the garlic and olive oil in a small skillet and just heat it through over low heat. Pour in a stream over the melted chocolate while stirring gently with the spatula, again from the center out. Season with salt to taste. Add the lime juice and stir gently to blend smoothly. The mixture will thicken like mayonnaise. Keep at room temperature.

When you are ready to serve, warm the sauce over simmering water if it has become too stiff. Warm a clean pan on medium-high heat and add the pepitas. Toss as they become toasted, removing when they are nice and brown. Toast the bread on both sides on a grill or under the broiler. Arrange the toasted slices on a large platter. Accompany with the sauce and pepitas in small bowls, the fleur de sel, and a couple of decorative butter knives.

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