A Taste of HALL | Pan con Chocolat
2 French baguettes
2 lb (70/30) dark chocolate, coarsely chopped
1 T fleur de sel
1 T olive oil to finish, fruity in flavor
1. Slice baguettes in 3/16" pieces on the bias.
2. Think of the grill as a last minute chance for dessert. Fan the embers, and coat the grill with olive oil.
3. Toast one side of the crostini, then flip over. Add the chocolate.
4. While the chocolate is melting, add a sprinkle of salt.
5. When finished, serve with a drizzle of olive oil.