an interesting thing to do with good chocolate...

[bettyellen]

this is from that famous spanish chef, ferran adria in the new Food and Wine. I'm thinking i want to substitue walnut oil, what do you think?


TOASTS WITH CHOCOLATE, OLIVE OIL AND SEA SALT
Time: 10 minutes
8 1/4-inch baguette slices
8 thin 1-inch squares of best-quality bittersweet chocolate
Extra virgin olive oil, for sprinkling
Coarse sea salt, for sprinkling.
1. Preheat oven to 350 degrees. Lay bread slices on a baking sheet. Lay a chocolate square on top of each. Sprinkle with a little olive oil and sea salt.
2. Bake until chocolate is molten but not seeping through bread, about 3 to 5 minutes. Bread should crisp slightly but not toast. Sprinkle with a little more olive oil and salt, and serve immediately.
Yield: 4 servings.

[grasswire]

1. report back!

I'm interested in knowing how it is. You might consider hazlenut oil, too.

[The empressof all]

2. Yes let us know!

Actually this sounds like fun. I agree though-I would tend towards using hazelnut or walnut oil. I know that spicy does well with chocolate. I might try this with a gentle hint of cayenne on a few.

[Stepup2]

3. Sounds interesting

Yes on the nut oil in lieu of olive. Interesting recipe, sort of a low fat bread pudding feel.

[merci_me]

4. Let us know.........

I too would go with the hazelnut or an almond oil.

Other than the oil, it doesn't sound like it would taste much different than chocolate covered pretzels.

[bettyellen]

5. this was pretty yummy.. i finally got around to making it tonight

i had friends over for dinner and needed a relly easy dessert. so...
i used lindt special extra dark (i think 80% cocoa) chocolate bar and walnut oil, the intense not too sweet deep chocolate makes it for me....and you do get a nice subtle aroma from the oil.
i also pre-toasted the bread a bit and then smeared the toasts and the chocolate pieces with a bit of oil. (i'm not such a good drizzler) i also salted the bottom of the bread a little, so you'd get some salt right away when you bite into them. that worked well.
it took a just a few minutes to prep them all, so after dinner, it was just to pop em in for a few to melt the chocolate and reheat.
they'd be great for a cocktail party... elegant, but childish and and kind of decadent. i'm thinking the texture is halfway between a really good pain au chocolate and a chocolate covered pretzel, except the texture and chocolate is lot better than either.
they went over really well. gone in a flash.
i'm trying to imagine what would be good with milk chocolate and almond or hazelnut oil, possibly sliced brioche. i think it would be nice to do dark and milk versions for a party i have next month. a sprinkling of chopped nuts could be great too. mmmmm.
if anyone actually tries it with the olive oil, or has other bread suggestions i'd love to hear about it.