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Pan con Chocolate y Sal
This is adapted from a 1999 recipe (by Amanda Hesser) in The New York Times. This recipe is quickly and easily made, and it’s very flexible.
2 baguette slices (day-old is OK), each about 1/2 inch thick
About 3/4 ounce best-quality semisweet or bittersweet chocolate, chopped
Extra virgin olive oil (see Note)
Fleur de sel or other coarse-grained specialty salt (do not use kosher salt here)
Adjust rack to upper third of oven. Preheat oven to 350 degrees. Line a baking sheet or other flat, metal pan with aluminum foil.
Place baguette slices on baking sheet. Drizzle top of each slice very lightly with olive oil. Place into oven to warm for about 5 minutes. You’re not looking to toast the bread here, but if it begins to brown slightly, that’s fine. Remove from oven; divide chocolate evenly over tops of both baguette slices. Replace in oven for just a minute or two, until chocolate is barely melted. Remove from oven.
Transfer slices to a serving plate. Drizzle with a little more olive oil and top each baguette with a pinch of specialty salt (black or dark smoked salts won’t show up well against the chocolate).
Note: I try to match the olive oil I use to the food I’m making with it. Here, I like a fruitier, somewhat more robust olive oil, as anything too delicate would be overwhelmed by the bittersweet chocolate. But again, you can use what you like.
© Stephanie Zonis, 2002