16 thin slices of baguette (approximately 1/4")
1 chocolate bar (70 % cocoa)
Extra virgin olive oil - Olive & Olives 1
O&O Atlantic Fleur de sel
Place a square of chocolate on each slice of baguette.
Place the baguette slices on a cookie sheet in the lower part of the oven. Cook until chocolate starts to melt - approximately 30 seconds. Arrange slices on a platter. Drizzle with olive oil and sprinkle with 3 to 4 grains of Fleur de Sel.
For desert, serve with with a Xeres, Pedro Ximénes or a bubbly wine.
For breakfast or brunch, it goes great with a café latte.
Recipe of Spanish chef Ferran Adría.