Pan Con Chocolate
May. 19th, 2013 07:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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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.
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no subject
Date: 2013-05-19 03:27 pm (UTC):-)
It is very popular now to see dark chocolate ad sea salt.....the one I had
featured 70% cocoa also which was terrific and sugar was mild so it was more like European type chocolate......
It was amazing.
I suppose your favorite to be same....