Chocolate and olive oil on toast

This recipe is our take on a Catalan classic. El Bulli's book "From The Family Meal: Home Cooking with Ferran Adrià" put this basic snack on the culinary stage. Simple, and yet surprisingly indulgent. Here, we jazz it up slightly with a little heat...

"Pa amb xocolata, oli i sal", or just bread with chocolate, olive oil and salt, can be made for a kid's afternoon snack, a late-night treat, or—as we'll be doing this weekend—a lazy breakfast alongside a flat white.

El Bulli's style is the simple three ingredient mix, but there's some optional extras that can warm it up.

Here are the ingredients you'll need:

Serves 2 

• 60 grams dark chocolate, 60% cocoa
• 2 slices from your favourite loaf
• 2-4 tbsps extra-virgin olive oil
• 1/2 tsp sea salt flakes
• Pinch of cinnamon
• Optional: a pinch of cinnamon (typical of most things in Greece and Sicily for that matter), and/or a tsp of cocoa nibs or chilli flakes

Here's the method:

• Preheat the oven or broiler to around 165°C. (You can also do this in a toaster if you're feeling lazy, but there's something about toasting it in the oven or stove-top which always tastes nicer).
• Grate the chocolate onto a plate with one of the smaller grates you have on hand.
• Toast the bread on a baking sheet under the broiler until golden on both sides (or your toaster).
• Spoon the grated chocolate all over the top of the toast. It'll start to melt immediately.
• Pour the olive oil over the chocolate, then sprinkle with the salt flakes and cinnamon or any extras.

It's that basic, but oh so satisfying. 

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