Afternoon Chocolate Delight Recipe for Pa, Xocolata, Oli i Sal
Michelin-starred chef Jordi Artal's afternoon chocolate delight recipe makes a traditional Catalan treat reinterpreted at his Barcelona restaurant Cinc Sentits. This recipe makes the sweet and savoury snack his grandmother made him after school of bread, chocolate, olive oil and salt, pa, xocolata, oli i sal in Catalan.
Servings: 1
Calories: 670kcal
Ingredients
- Coca de vidre or ‘glass’ bread a chewy, airy loaf of bread
- Cooking chocolate — Jordi used Valrhona most chefs’ favourite cooking chocolate
- Olive oil — Jordi used Oleum Flumen de Finca Mas Mariet
- Flor de Sal — this is our favourite brand of sea salt as well our friend Marc Fosh, one of Mallorca’s finest chefs, helped start Flor de Sal and distributes it from his gorgeous store in Palma de Mallorca
Instructions
- Chop up the bread into thick slices.
- Pop the bread under a griller for a minute or two until warm.
- Place a few chocolate pieces on each slice of bread and pop the bread under the griller again until the chocolate melts. You don’t want the chocolate to melt completely into a liquid though — you want it to be soft but not runny.
- Douse the chocolate liberally with the olive oil.
- Sprinkle some grains of Flor de Sal on top.
Nutrition
Serving: 1g | Calories: 670kcal | Carbohydrates: 97.2g | Protein: 17g | Fat: 28.3g | Saturated Fat: 10.6g | Cholesterol: 2mg | Sodium: 1002mg | Fiber: 6.1g | Sugar: 24.3g