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
- 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.
