I've always loved the combination of bread and chocolate -- and I know I'm not alone. For breakfast as a child, I dipped my mother's Iced New Year's Pretzel Bread into cups of steaming hot chocolate. Later, when I moved from the Amana Colonies to Kansas City, Missouri to attend school, I frequented a French bakery on the Country Club Plaza to purchase their chocolate croissants.
Patricia Wells introduced me to the afternoon ritual of French school children stopping by the patisserie for a Pain au Chocolate in Time for Snacks, a September 1988, New York Times Magazine article. I have been using the recipe it provided ever since.
The combination of bread and chocolate is common everywhere -- how it is done, is where it differs.
Ferran Adrià's Bread with Chocolate and Olive Oil is a Spanish take on the snack -- grated chocolate on top of toasted bread.
When I made my Egg Bread the other day, I knew that one of its uses would be Adrià's Bread with Chocolate, Olive Oil, and Salt. The addition of olive oil (this is where you want to use the really good stuff) and sea salt (again, pull out the Fleur de Sel if you've got it) took it over the top. I am so crazy about this! What a great Valentine's Day breakfast this would be!
• really good coffee
• freshly squeezed orange juice
• bread with chocolate, olive oil, and fleur de sel
Bread with Chocolate • Olive Oil • Fleur de Sel
adapted from a recipe by Ferran Adrià
• good artisan-quality white bread, sliced (or my Egg Bread)
• bittersweet chocolate, coarsely grated
• good quality extra-virgin olive oil
• fleur de sel or sea salt
• Either toast the bread slices on both sides in a preheated 325˚F oven, or do as I did -- use your toaster. Once the bread is toasty-brown, sprinkle generously with the grated bittersweet chocolate. Drizzle the chocolate covered bread with the extra-virgin olive oil and sprinkle with the fleur de sel. Easy, isn't it? ENJOY!
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