Pan con Chocolate

Name: Pan con Chocolate
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 slices crusty bread, sliced; 3 oz 70 percent dark chocolate, chopped; 2 tbsp extra virgin olive oil; 1/2 tsp flaky sea salt

Crispy toasted artisan bread topped with rich dark chocolate, finished with extra virgin olive oil and flaky sea salt. A rustic Spanish treat balancing sweet, savory, and bitter flavors.

10 minEasyServes 4220 cal/serving

SpanishDessertStovetopVegetarianVeganHalal-friendlyDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

4 slices crusty bread, sliced
3 oz 70 percent dark chocolate, chopped
2 tbsp extra virgin olive oil
1/2 tsp flaky sea salt

Instructions

1

Heat a skillet over medium heat and toast 4 slices sliced crusty bread for 2 to 3 minutes per side until golden brown.
2

Immediately arrange 3 oz chopped 70 percent dark chocolate over the hot slices so it warms and starts to melt.
3

Drizzle 2 tbsp extra virgin olive oil generously over the top.
4

Finish with a sprinkle of 1/2 tsp flaky sea salt and serve warm.

Questions

Can I make Pan con Chocolate gluten-free?

Yes. The gluten in this entry is 4 slices crusty bread, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pan con Chocolate keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Pan con Chocolate?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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