Crisp baguette toasts, still hot, melt a square of chocolate each before a few drops of good olive oil: Comptoir du Cacao’s Guérande Sea Salt Dark Chocolate Bar, finished with hand-harvested salt from Brittany, brings a subtle crunch and a lingering finish.
Serves 4 · 10 min
Ingredients
- 8 slices of baguette
- 1 square of Guérande Sea Salt Dark Chocolate Bar (Comptoir du Cacao) per slice
- A few drops of good olive oil per toast
- A tiny pinch of flaky sea salt, if you like
- Coffee (optional), to serve
Method
- Cut 8 slices of baguette and toast them until crisp and golden.
- While still hot, lay 1 square of the Guérande Sea Salt dark chocolate bar on each slice, let it melt for 1 minute, then spread it lightly.
- Drizzle each toast with a few drops of good olive oil.
- Add a tiny pinch of flaky sea salt if you like and serve right away, with coffee or as a playful end to a meal.
The star of this recipe: Guérande Sea Salt Dark Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
