Chocolate Toast
Ingredients
1 demi-baguette
100 g dark chocolate (quality; 70-90%)
4 teaspoons fruity extra virgin olive oil (I used Spanish Arbequina variety oil)
fleur de sel (or Maldon salt)
Servings: 2
How to prepare chocolate toast
- Melt the chocolate over a double boiler. Set aside until needed.
- Cut the baguette in half lengthwise. Drizzle 2 teaspoons of oil on each half.
- Toast on a grill pan with the cut side down until it gets nice grill marks and becomes crispy on that side.
- Drizzle chocolate on each piece. Then cut into pieces crosswise.
- Arrange the pieces on a serving plate, sprinkle with fleur de sel, then drizzle 2 teaspoons of oil over them.
- Serve immediately while the chocolate is still soft.
