Chocolate Bread with Sea Salt
Marie Skogström- about 15–20
- 30 min
- 30 min
A fantastic little treat that combines sweet and salty flavors. Perfect with coffee or a glass of bubbly.
You can easily vary the recipe by, for example, substituting dark chocolate for white chocolate, and flavoring the chocolate however you like.
3.5/5
529 VotesHere's how:
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1
Slice the baguette into thin slices and toast them in the oven at about 200°C for about 5 minutes. For an extra crispy crust, brush the slices with a little oil.
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2
Put the chocolate in a bowl.
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3
Bring the cream and honey to a boil.
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4
Pour the mixture over the chocolate, blend or whisk until smooth, and add the butter.
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5
Pour into a bowl, let stand at room temperature—let the truffle thicken.
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6
Pipe the chocolate truffles onto the dried bread slices, drizzle with a little olive oil, and sprinkle with flaky salt.
Tip!If you need a little help getting started or want to learn more, be sure to check out ourBaking School. Good luck with your baking!
Ingredients
- 1 sourdough baguette, toasted in thin slices
- 100 g Odense chocolate buttons, dark chocolate
- 50 g (about 1/2 dl) cream
- 20 g (about 1 tbsp) honey
- 10 g (about 2 tsp) butter
- 35 g (about 3 tbsp) good-quality olive oil—preferably fruity
- flaked salt
Recipe for sourdough baguettes or cold-fermented sourdough baguettes.
The recipe comes from
kronjast.se
