Dark Chocolate-Dipped Fricos
Prepare to be amazed! First, wait until you see what happens when you put tablespoon-size mounds of grated Parmesan cheese in the oven. They turn into crispy, lace-like wafers traditionally called “fricos” that taste like that most-coveted Chicago-style popcorn mix of cheese and buttery caramel together (Garrett Mix® fans, you know the one!). These delicate little fricos are delicious plain (un-dipped)—particularly served with something sweet like honey or fresh berries. Or, you can take them to the next level as called for in this recipe and give them a partial coating of dark chocolate. Cheese and dark chocolate—really? Yes, really!
- 1.5 c. grated Parmesan cheese divided
- 2 c. good quality bittersweet or dark chocolate wafers or chips (60-70% cacao variety)
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Line 3-4 large, rimmed baking sheets with parchment paper. Scoop the grated Parmesan into tablespoon-size mounds across the parchment-lined baking sheets (should yield 24-26 mounds) leaving at least 3 inches of space around each mound. Transfer the baking sheets to a pre-heated 350° oven and bake for 7-8 minutes (rotate the baking sheets as needed to achieve even color). Watch the crisps closely. They're done when they develop dark brown edges and light tan interiors. Do not under-bake the fricos as you want them crispy. When ready, pull the baking sheets from the oven and let the crisps cool slightly on the pan for about 5 minutes. Then use a flat spatula to transfer the fricos to clean sheets of parchment paper set in a cool, dry place (away from the oven or other heat sources). Let them cool completely before dipping in chocolate (about 20 minutes).
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Create a simple double-boiler by setting a metal or heat-safe glass bowl over a large, deep saucepan (the bowl should partially dip down into the saucepan leaving about 2 inches of space between its lowest point and the bottom of the pan). Put roughly two-thirds of the chocolate pieces into the bowl and set the bowl aside. Fill the saucepan with 1 inch of water and bring the water to a vigorous boil. Once boiling, turn off the heat beneath the pan and immediately put the bowl of chocolate over the saucepan (the bottom of the bowl should not touch the top of the water). Let the residual steam from the water heat the bottom of the bowl and gradually turn the chocolate pieces soft and glossy. Stir the chocolate continuously until entirely melted. Then add about half of the remaining chocolate pieces and keep stirring until all are melted. Repeat with the remaining chocolate pieces in 2-3 sequential rounds of stirring and melting. With the last round, pull the bowl off the saucepan (away from the heat) and rest it on a dry dishcloth. Stir continuously until all bits of chocolate are fully melted. When done, the chocolate should be very smooth and gently ribbon off of the end of your spatula.
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The tempered chocolate will not stay smooth and liquid long (about 10 minutes), so prepare to work quickly. Dip the bottom half of each Parmesan crisp into the chocolate and then rest the dipped crisps back on clean sheets of parchment paper. Stir the chocolate in between each second or third dip to keep it smooth and tempered. Let the dipped crisps set in a cool-dry place for at least 45-60 minutes before serving. Best enjoyed same day. Do not refrigerate or freeze. Extras can be stored at room temperature in an air-tight container for 1-2 days.
TIP A: In order to melt the chocolate so that it properly hardens when it dries and does not develop streaks or other visible evidence of separated cocoa fat, you need to temper it (i.e. heat and cool it in a somewhat temperature-controlled fashion). It's critically important that you keep both the chocolate and all surfaces that come into direct contact with the chocolate (bowls, spoons, spatulas, etc.) completely dry before, during, and after the tempering process because even the slightest droplet of water can cause the chocolate to seize-up.