I love the provenance of this recipe. It came to me from my friend Sarah Jay, who shared it with Fine Cooking readers when Sarah and I worked at the magazine years ago. Sarah told us then (she now lives in Spain with her own kids) that bread and chocolate together is a popular after-school snack with Spanish kids.
Sarah took the idea and added a twist — olive oil and a bit of sea salt — that she picked up from celebrity chef José Andrés (yes the Andrés who is always the first to feed the hungry during a national disaster). I pass it along to you now not only because bread and chocolate are two of my favorite things, but because we could all use a simple and comforting snack.
Makes 4 slices
- 2 slices of a large rustic boule (or other artisan bread), cut in half to make 4 smaller slices
- Extra-virgin olive oil
- 2 ounces bittersweet chocolate, very coarsely chopped
- Sea salt (I like MV Sea Salt’s premium salt)
1. Arrange an oven rack close to the broiler. Heat the broiler.
2. Arrange the bread slices on a sheet pan and toast them under the broiler until they are golden brown on each side.
3. Leaving the slices on the sheet pan, brush the top side of each slice with olive oil. Divide the chopped chocolate evenly and arrange it on top of the bread slices.
4. Turn off the broiler and return the bread to the oven. Shut the oven door, wait a minute or so, and check to see that the chocolate has softened nearly to the melting point. (If not, return to the oven for 30 seconds more).
5. Smooth the chocolate with a knife and sprinkle with sea salt. Serve right away while still warm.
*
I made this today for my husband and me – incredibley easy (and tasty) comfort food. I used extra-bittersweet chocolate chips for the chocolate (what I had on hand) and it came out great. Thanks Susie! I would not have thought to pair the bread and chocolate this way.
Hi Nancy, so glad you enjoyed this. It’s funny how a simple combination can bring so much pleasure! It really is the perfect thing for right now! Thanks for letting me know and take care.
I have been doing this a lot lately with a twist. Just had it this morning. I slice whole grain small croissants sideways, toast in toaster oven til brown, lightly butter the open side, add the chocolate chunks or chips, return to toaster to soften and voila, similar result. Spread the chocolate, grab my coffee….. heaven. Love the idea of a little sea salt. Will try. Thanks.
Oh My! That sounds delicious Wendy. I’m going to post this photo on Instagram soon and will include your suggestion if that’s okay with you. And by the way, you live in a beautiful place!
ohh, you know i like this! as a young language i knew that chocolate and bread was common in europe but never imagined this toasted version. i will have to make for my grandchildren with our chocolate and of course heidi’s mv sea salt! thanks for the cozy chocolate winter snack!
Kathleen, this little snack is just made for you! Those lucky grandchildren — enjoy!!