Recipe by Chef John
"For this to work as a savory bite, the chocolate must be very dark, bittersweet, and world-class. Look for names that are hard to pronounce. Labels with percentage symbols are always a good sign (the higher the percent, the better)."
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French baguette, cut into diagonal 1/2 inch slices
extra virgin olive oil
high-quality dark chocolate, broken into 1-inch pieces
flaked sea salt
I LOVED this. I used Callebaut 70% and a super-fruity olive oil. I think using a very flavorful, fruity olive oil is key to making this work, along with using a very dark chocolate, as the submitter specifies. The only thing I did differently was to only toast each side of the bread for about 1 minute, until barely golden; I wanted more of a chew than a crisp crunch.
Love fine chocolate. Love good bread. Like a good olive oil and good sea salt.....alas this missed the mark by a mile. Must be an acquired taste thing :) Thanks for sharing
Amazing...I absolutely loved this!! You do have to use high quality products...olive oil and dark chocolate from Whole Foods worked well. It definitely is unique and will have everyone talking about it. And the simplicity of this recipe makes it even better.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Sea Salt Crostini
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 75
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