Toasted Bread and Bittersweet Chocolate

Nothing could be easier than slapping a piece of chocolate on a slice of bread: Spanish children do it all the time as an after-school snack. But by sprinkling the melted chocolate with sea salt and extra-virgin olive oil, Ferran Adrià turns kid food into something parents will want to try.

  • Servings: 4

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  • 16 thin baguette slices
  • One 4-ounce bar of bittersweet chocolate, cut into 16 pieces
  • 1 tablespoon extra-virgin olive oil
  • Coarse sea salt for sprinkling

How to make this recipe

  1. Preheat the broiler and position a rack 8 inches from the heat. Spread the baguette slices on a baking sheet and broil until toasted, about 30 seconds. Turn the slices over and set a square of chocolate on each one. Broil just until the bread is golden and the chocolate is beginning to melt (about 30 seconds). Transfer the chocolate toasts to plates and drizzle with the olive oil. Lightly sprinkle sea salt on the chocolate and serve right away.

Contributed By Photo © Quentin Bacon Published February 2005

490282 recipes/toasted-bread-and-bittersweet-chocolate 2013-12-06T23:54:21+00:00 Ferran Adrià fast-column|kids-party|new-years-eve|spanish|desserts|4|basic-easy|fast|afternoon-tea february-2005 recipes,toasted-bread-and-bittersweet-chocolate 490282

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