With Valentine’s Day just around the corner, we figured it was prime time for some chocolate recipes – but not just any chocolate recipes. Chocolate on the grill! Nearly anything you’d cook in the kitchen can be done on the grill, so today we’ll show you how to serve that special someone chocolate like they’ve never had it before.

Chocolate is pretty versatile, despite the natural urge to think about it as a dessert-only ingredient. More and more recipes are surfacing that feature chocolate combined with savory foods, changing our perception and delighting our palates. From chocolate and cheese pairings to chocolate and sea salt with olive oil, there are plenty of sweet/savory combinations involving chocolate that taste great.

Don’t take our word for it, ask an expert

Grill guru Steven Raichlen has just about grilled anything you can think of, and chances are if he hasn’t grilled it, he knows someone who has. In this case, we’re talking about a delicious grilled chocolate ‘sandwiches’ featured in his book Planet Barbecue (Workman Publishing). The recipe is the brainchild of famous Spanish chef José Andrés. In Raichlen’s own words, the chocolate sandwiches “taste as outrageous as they are unexpected”. Here’s the recipe:

José Andrés Grilled Bread with Chocolate

Ingredients (Serves 2):

• 4 thin slices of Spanish-style white bread
• Extra Virgin Olive Oil
• 2 thin rectangles of bittersweet chocolate (each about 3 ounces and 2 by 5 inches)
• Coarse Sea Salt

Method:

1. Set up the grill for two-zone grilling (one side medium-hot, the other side cool or without heat).
2. Lightly brush each piece of bread with olive oil. Sandwich each piece of chocolate between 2 pieces of bread, oiled side facing out.
3. When ready to cook, brush and oil the grill grate. Arrange the chocolate sandwiches on the hot grate and grill them until the bread is toasted and the chocolate is melted, 2 to 4 minutes per side. Watch the bread carefully; it can burn quickly. Move the sandwiches to the medium zone if they start to burn.
4. Transfer the grilled sandwiches to a platter or plates, drizzle with olive oil and sprinkle them with the coarse sea salt. Serve immediately.

Chocolate can do fondue, too

If you’re not sold on trying a chocolate sandwich (or maybe you’ve gone gluten-free) we’ve got a great chocolate fondue recipe that couldn’t be easier. We’ve included instructions using our Grill Fondue Set for the most convenient way to make your chocolate fondue. If you don’t own the set, the recipe can also be made on the stove; you just won’t get the wonderfully smoky aroma you would from the grill.

Ingredients:

• ¼ – ½ cup heavy cream
• 7 oz. chocolate (dark or sweet, whichever you prefer)
• 2 Tbsp. Hennessy Cognac
• ¼ tsp vanilla extract

Method:
Begin by breaking up your chocolate bar into smaller pieces. Preheat your grill for 10-15 minutes using half of the grill burners set to medium flame. Once preheated, place your fondue set (metal pieces only) onto the grill. Add 2 Tbsp. Hennessy and simmer until alcohol begins to cook off, 1-2 minutes. Next, add chocolate, cream and vanilla extract. Stir constantly until melted and combined.

Serving Suggestions:
Bacon, strawberries, oranges and mixed nuts (salted) all make amazing ingredients to dip into your finished fondue. If you’re part of the gluten fan club, angel food cake, pretzels, and brioche bread make wonderful dipping bites as well.

Daniel Replogle

Daniel does business development and marketing at The Companion Group. When he isn’t writing you can find him rock climbing or doing ceramic artwork.