Bread And Chocolate Tapas Pan Y Chocolate Food

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BREAD WITH CHOCOLATE AND OLIVE OIL



Bread with Chocolate and Olive Oil image

Provided by Ferran Adrià

Categories     Bread     Breakfast     Dessert     Side     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Serves 6

Number Of Ingredients 4

6 oz dark chocolate, 60% cocoa
6 slices 1-lb white country-style loaf, cut into 8 slices
1/4 cup extra-virgin olive oil
1/2 tsp sea salt flakes

Steps:

  • Preheat the oven or boiler to approximately 325°F. Coarsely grate the chocolate onto a plate. Place the bread on a baking sheet or heatproof plate. Toast under the broiler until golden on both sides. Spoon the grated chocolate over the toast, covering it completely. Pour the olive oil over the chocolate and sprinkle with the salt flakes.

BREAD AND CHOCOLATE TAPAS -- PAN Y CHOCOLATE



Bread and Chocolate Tapas -- Pan y Chocolate image

This indulgent treat comes from the Catalunya region of Spain. Don't be put off by the salt, it is used in many sweet dishes (yes, really!) to improve the taste.

Provided by Sackville

Categories     Spanish

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 4

10 slices baguette (3/8 inch thick)
3 ounces swiss bittersweet chocolate
3 -4 tablespoons extra virgin olive oil
coarse salt, to taste

Steps:

  • Pre-heat your oven broiler.
  • Place the bread slices on a cookie sheet and broil until toasted.
  • Remove from the oven.
  • Heat the oven to 350 F.
  • Meanwhile, drizzle each baguette slice with oil.
  • Sprinkle with a bit of salt.
  • Place a bit of chocolate on each slice.
  • Bake for five minutes or until the chocolate is melted.
  • Serve warm.

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