Dark chocolate, olive oil + Murray River salt flakes

Dark chocolate, olive oil + Murray River salt flakes

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

This is another Spanish-inspired combination and it is sensational. It’s quick and never fails to deliver. When you only have a few ingredients, they all need to count. Use the best bread, olive oil, salt and chocolate that you can afford.

Ingredients

Quantity Ingredient
80ml arabequina olive oil
160g dark chocolate melts, 65% cocoa solids
murray river salt flakes
8 thin slices white sandwich loaf

Method

  1. Liberally drizzle olive oil on all the bread slices and evenly add chocolate melts to four of them. Sprinkle salt flakes on the chocolate and top with the remaining slices of bread. Push down and again drizzle with olive oil.
  2. Heat a toasted sandwich press and cook the sandwiches for 4–5 minutes until golden and toasted. Remove from the press and leave to sit for 1 minute. Drizzle with oil and additional salt and serve.

Pro tips

  • Salt really balances the sweetness and enhances the flavour of the chocolate. I use Barry Callebaut Dark 67% Madagascan chocolate melts.
Tags:
Toasties
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