Pa amb oli i xocolata

by Jenny Chandler

A chocolate, olive oil and rock salt toastie from Catalonia

This unlikely but fabulous combination is all about using the best quality ingredients you can get your hands on. Use a really delicious bitter chocolate and extra virgin olive oil that’s good enough to drink.


4 small slices of good baguette—the very thin flauta is perfect if you can get one
50g best quality dark chocolate, about 70-80% cocoa solids
A drizzle of extra virgin olive oil
A good pinch of rock salt
Cocoa for sprinkling


Preheat the oven to 180C. Place a hunk of chocolate on each slice of bread and warm through in the oven for 3 mins or until the chocolate just begins to melt.

Drizzle with extra virgin olive oil then sprinkle with rock salt and a little sifted cocoa. Serve immediately.