Pan Con Chocolate
May. 19th, 2013 07:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksPan Con Chocolate
1 baguette
1 (3 1/2-ounce) bar of dark, 74 percent cacao Venezuelan chocolate, or a similar chocolate
Olive oil
Sea salt
Yields 8 servings.
Preheat oven to 350 F. Slice baguette into thin rounds, place on baking sheet and toast in oven until light golden. Just before serving, top each round with a small piece of chocolate, and return to oven for a few moments, until chocolate is slightly melted. Remove from oven, drizzle sparingly with olive oil, sprinkle with tiny pinches of salt, and serve warm.
1 baguette
1 (3 1/2-ounce) bar of dark, 74 percent cacao Venezuelan chocolate, or a similar chocolate
Olive oil
Sea salt
Yields 8 servings.
Preheat oven to 350 F. Slice baguette into thin rounds, place on baking sheet and toast in oven until light golden. Just before serving, top each round with a small piece of chocolate, and return to oven for a few moments, until chocolate is slightly melted. Remove from oven, drizzle sparingly with olive oil, sprinkle with tiny pinches of salt, and serve warm.
