Ingredients
white bread, preferably sourdough
2 slices, cut 2cm thick
unsalted butter
15 grams (1 tbsp), softened
dark chocolate
25g (2 heaped tbsp) roughly chopped
flaked sea salt
a pinch
When I was a teenager I did an exchange trip to France, staying with a family just outside Nantes. That trip was special for many reasons, but my biggest revelation was being introduced to the idea of chocolate served on bread, a momentous discovery, I’m sure you’d agree. Whilst this recipe is more indulgent than the version I had all those years ago, it is a sense memory that remains with me all these years later. The original used stale bread and a piece of dark chocolate and was served as an after-school snack; this version takes it a little further and turns it into the sweet equivalent of a cheese toastie (grilled cheese).
Serves
1
| Time15 mins
white bread, preferably sourdough
2 slices, cut 2cm thick
unsalted butter
15 grams (1 tbsp), softened
dark chocolate
25g (2 heaped tbsp) roughly chopped
flaked sea salt
a pinch
Serves
1
| Time15 mins
Method
Butter one side of both bread slices. Place a frying pan over a medium heat and, when hot, add the slices, buttered side down. Cook for a few minutes or until the bread has started to brown.
Lay the chocolate on one of the slices, then sandwich together with the second slice, browned side facing up. Cook for a further couple minutes, flipping halfway, until the bread is a rich golden brown and the chocolate has melted. Remove from the heat, cut in half, and sprinkle with a little salt.
Enjoy while the sandwich is still warm and the chocolate melted.
Ingredients
white bread, preferably sourdough
2 slices, cut 2cm thick
unsalted butter
15 grams (1 tbsp), softened
dark chocolate
25g (2 heaped tbsp) roughly chopped
flaked sea salt
a pinch
Method
Butter one side of both bread slices. Place a frying pan over a medium heat and, when hot, add the slices, buttered side down. Cook for a few minutes or until the bread has started to brown.
Lay the chocolate on one of the slices, then sandwich together with the second slice, browned side facing up. Cook for a further couple minutes, flipping halfway, until the bread is a rich golden brown and the chocolate has melted. Remove from the heat, cut in half, and sprinkle with a little salt.
Enjoy while the sandwich is still warm and the chocolate melted.
Chocolate Baking by Edd Kimber (Quadrille, £28). Order a copy at observershop.co.uk for £25.20
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