May. 19th, 2013

nverland: (Monthly-May)
[personal profile] nverland
Marine Iguana

 photo marine-iguana_zps5f8dde15.jpg


Pan 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.

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