Toasted Baguette with Dark Chocolate, Olive Oil & Sea Salt
I once read that the great Catalan chef Ferran Adrià makes this simple toast for an afternoon snack. I’ve made it myself ever since to enjoy with a cup of coffee (see this page) in the morning or as a late-night treat. I recommend using the best dark chocolate you can afford and not letting it melt too much in the oven; you want to maintain its shape. It’s perfection.
Ingrediënten
Serves 4
- 2 dark chocolate bars about 3 ounces each
- 1 baguette cut into 1-inch slices and lightly toasted
- Extra-virgin olive oil
- Flaky sea salt
Instructies
- Preheat your oven or toaster oven to broil.
- Line a baking sheet with aluminum foil.
- Slice the chocolate bars into squares small enough to fit on top of the bread slices.
- Arrange the baguette slices in a single layer on the baking sheet.
- Top each slice with a piece of dark chocolate.
- Broil until the chocolate is completely soft.
- The amount of time this takes will vary greatly depending on your chocolate—test the center with your finger to see if it has melted.
- Once the chocolate has melted, finish with a drizzle of olive oil and a generous sprinkling of flaky salt over the top.
- Serve.
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