PA AMB OLI XOCOLATA
Ingredients
30g Ɠ x 45mmx35mm tablets) of best quality plain dark chocolate. For this I used Swiss plain chocolate with 85% cocoa solids.
12 slices of good white bread OR 1 petit pains sliced in 12 rounds
Extra Virgin Olive Oil
Rock Salt or large flaked salt salt for sprinkling.
Source: Bordeaux Quay Cookery School.
Method
Preheat the oven to 180C, 350F, Gas Mark 4.
Using a sharp knife, slit each tablet of chocolate into small pieces.
Place the slices of bread on a baking tray, divide the chocolate evenly between the slices of bread. Cut more chocolate if you want more per slice.
Place in the oven for about 5 mins to melt the chocolate and crisp the bread. Do not leave in so long that the bread toasts.
Place the bread slices on to a serving plate.
Drizzle with olive oil and sprinkle with salt.
Watch them disappear!!