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Molecular Gastronomists

Slide 5 of 10

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.

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