Chocolate Bread and Olive Oil Recipe

Serves: 3 people

Preparation time: 10-15 minutes

Appliance: Conventional Oven /OTG/Boiler

Whenever we think of desserts, it invokes a sense of guilt and sin in mind. But this recipe, originally hailing from Catalonia in northeastern Spain, scores high in taste and health quotients. A 2017 study done by the European Society of Cardiology linked the consumption of a blend of extra virgin olive oil and dark chocolate to a lower risk of cardiovascular ailments. In addition, a 4-week study led to a remarkable increase in EPC levels of the volunteers and increased the content of good cholesterol in the bloodstream. Now that sounds too good to be true!

To add to all the positives, this recipe is utterly simple and requires zero experience if you’re cooking with store-bought bread. Let’s look at what we need.

Ingredients

  • 12-ounce loaf of bread (brown whole wheat if you want to go healthier) cut into even pieces.
  • 6-8 ounces (170-220 grams) of mildly sweetened rich dark chocolate (above sixty percent cocoa content recommended)
  • A quarter cup of extra virgin olive oil.
  • Half tablespoon sea salt crystals (for seasoning)

Preparation

Step 1. Preheating the oven at around 330 degrees Fahrenheit (165.56 °C) would ensure that the oven reaches its optimum temperature during the actual baking process. This should take approximately 5-10 minutes.

Step 2. Place the bread slices flat on a baking sheet or a heat-resistant baking plate to go inside the oven or OTG.

Step 3. Put on the timer and start baking the bread until it looks crisp and achieves a golden brown hue. Repeat this on the other side. The baking time depends on your oven, and you would be the best judge regarding the time, but it ideally should not take more than 7 minutes, all in all.

Step 4. While the bread is getting toasted, grate the dark chocolate finely and keep it aside for further use.

Step 5. When the bread slices are nice and golden, take them out of the oven. Put the grated chocolate on top while the bread is still hot.

Step 6. Put the olive oil and season with the salt crystals for the perfect finish!

That’s it. Indulge in your tasty dessert and treat a loved one too.

Chef Zoe

Zoe Williams is a British Chef who graduated from Le Cordon Bleu London. Zoe worked as a Sous-Chef in a few restaurants in Tokyo and Dubai, and now she is ready to start her new journey as a Chef and the leading team of a brand new restaurant in Doha, Qatar.