Chocolate, Olive Oil and Sea Salt Toast

April 27, 2013

Chocolate, Olive Oil and Sea Salt Toast

This morning while I was emailing Arjun some shops to go to in Barcelona to bring back olive oil and chorizo, I got distracted by blogs filled with photos of padrón peppers and patatas bravas. But what really stuck in my head was something I hadn’t tried in Barcelona before: chocolate with salt and olive oil. A little more digging revealed a popular dessert at Tapas 24: Xcolat with olive oil and salt. That’s a project for another day, but today, I needed something quick to get a taste of all those flavours together, and the perfect solution lay in Ferran Adrià Family Meal Cookbook.

This recipe isn’t even really a recipe. It’s four ingredients put together in a couple of minutes to give you something perfect for breakfast that most certainly qualifies as a dessert. Toast thickly cut slices of crusty bread, soak in bit of fruity extra virgin olive oil, topped with chocolate and popped into a warm oven until it’s soft and shiny and finally sprinkled with large crystals of sea salt (Maldon). I used a honey, almond and hazelnut bread because that’s the bread I waited all week to try.* Next time, I’m going to use a plain baguette because that won’t leave any room for distraction from the star flavours coming together: olive oil, chocolate and sea salt. Also, in the recipe in the cookbook, they don’t melt the chocolate, but instead top it with flakes of chocolate, which might be worth a shot as well if you don’t want a gooey chocolate spread.

I made the toast two ways:

  1.  For the first batch, I drizzled the olive oil on the toast after I spread with melted chocolate and salt.
  2.  For the second batch, I soaked the bread with the olive oil before I topped it with the chocolate and salt.

My preferred toast? The second one because the olive oil percolates through the bread lending a bit of softness to the bread and making the flavour of olive oil come through that much more.

I had three slices of toast, washed down with a glass of Beillevaire cold raw milk. Couldn’t get better.

* In my neighborhood, I frequent two boulangeries. One of them is Au 140 – which makes the most gorgeous strawberry financiers and kouign amanns, and has a bread menu for different days of the week. This is the one I go to for all my French bread needs. It’s almost always packed, and notoriously so on Sunday where the queue trails three shop down. The other bouglangerie is the one around the corner where I mostly go to buy Kesra (a Middle-Eastern flat bread made with semolina), which I discovered, worked excellently with Indian food – almost as good as nan. Whenever I walk back up with my French breads from Au 140, I clumsily try to hide it from my corner boulangerie worrying that he might feel bad about me buying bread elsewhere (as if). He greets me with “Marhaba” and “Shukran” assuming I speak the language. And because he always says it with such a big smile (so rare in France), I don’t want to tell him I don’t.

Chocolate, Olive Oil and Sea Salt Toast

Chocolate, Olive Oil and Sea Salt Toast

Total Time: 5 minutes

Yield: 3-4

Chocolate, Olive Oil and Sea Salt Toast

Adapted from: Ferran Adrià Family Meal Cookbook (USA | UK | India) Stating the obvious - it's imperative to use the best quality ingredients. There isn't much hiding in this minimal recipe.


  • 3-4 slices crusty bread, thickly cut
  • Dark chocolate (I used 54%)
  • Extra virgin olive oil
  • Sea salt flakes (Maldon or Fleur de Sel)


  1. Preheat the oven to 200ºC.
  2. Toast the bread lightly. Turn off the oven.
  3. Drizzle the olive oil over the toast followed by the hot chocolate and pop it back into the oven (that is turned off now) until the chocolate softens.
  4. Spread it with a spoon and sprinkle with sea salt.


  • Reply sam April 28, 2013 at 12:05 PM

    Hi shaheen
    Chocolate n olive oil combo is intriguing
    The fotogs look yummy
    Would like to try soon

  • Reply Nik@ABrownTable April 29, 2013 at 5:52 PM

    How delicious! It sounds like a salted chocolate truffle spread on toast. Do you have a personal preference for the extra virgin olive oil?

    • Reply Shaheen April 29, 2013 at 6:34 PM

      I feel very strongly about olive oil – especially when I’m using it for dipping or drizzling. I love to try different olive oils, but I must say I’m partial to the crop from Foggia in Italy – a friend of mine shared some of hers with me, and I’ve been a convert since. Of course, things change every year based on the crop, but I find myself drawn to the full flavoured Italian olive oils as compared to any other. I also have a bottle of Portuguese Esporão oil, which is really, really good too. As a rule of thumb, I’m always on the lookout for unfiltered olive oil, and definitely not from the supermarket – that’s only for cooking.

  • Reply dixya| Food, Pleasure, and Health April 29, 2013 at 7:29 PM

    this is so simple yet heavenly looking :)

  • Reply Tanushree April 30, 2013 at 9:27 PM

    If you like the chocolate and salt combination, you should try the Lindt Excellence dark chocolate with sea salt, available at Carrefour. a friend made me try it and it was lovely! :)

    • Reply Shaheen April 30, 2013 at 9:30 PM

      Aw, thanks Tanushree – appreciate you pointing me to a local store as well. :)

  • Reply Ganga May 1, 2013 at 8:37 AM

    Eating this for breakfast as i write this and it’s absolutely yum; esp those bits where the olive oil has seeped through. A perfect start to my day. Thanks for posting this Shaheen!

  • Reply Lasuch w kuchni May 4, 2013 at 7:35 PM

    chocolate with salt is more than OK with me. But olive oil? Well, why not :-) I have to try this combo :)

  • Reply esther aguirre May 7, 2013 at 12:51 AM

    I loooove your blog, and I love this! I really think that we Spaniards have olive oil in our veins… LOL! or is it wine? LOL
    Thanks for such a wonderful post!
    Regards from NY!

  • Reply Rosie @ Blueberry Kitchen May 12, 2013 at 1:54 PM

    I love how simple, but totally delicious this sounds! Thanks so much for the recipe idea!

  • Reply sam May 13, 2013 at 7:47 AM

    Hey where u
    No blogs long time

    • Reply Shaheen May 20, 2013 at 4:08 PM

      :) You missed me? I’m back – hopefully won’t be away from the blog for this long.

  • Reply Delnaz May 17, 2013 at 10:47 AM

    Hi Shaheen

    Been following ur blog for some time :)
    can you help with details where good extra virgin olive oil is available in bombay and bangalore
    other than the supermarkets coz more or less store the same brands
    haven’t seen the brands mentioned by u at these places also suggest the brand

    • Reply Shaheen May 20, 2013 at 4:11 PM

      Hi Delnaz – I’m afraid I can’t point you to any place to buy the olive oil. I don’t mention brands because they may not be available everywhere. My last bottle of olive oil is from a Portuguese shop (Comme à Libonne) in Paris.

  • Reply Janie May 25, 2013 at 6:20 PM

    I don’t mean to sound like a teenager but OMG!!!
    I am unable to eat wheat (or anything vaguely tasty) for the next couple of weeks, but this has been bookmarked for when I am back up and able to scoff bread. It looks beyond perfect :)
    Janie x

  • Reply Meenakshi May 28, 2013 at 10:49 PM

    I must try the olive oil and chocolate combination! I never thought chocolate and salt would be good till someone gifted me a set of Lindt sea salt chocolate bars. And thanks for sharing the gyaan on olive oil- did not know that the season and region played a role in the final product. Also- I googled Beillevaire- the cream and yogurt look so rich and lovely!

  • Reply Chocolate, olive oil and sea salt | yours senselessly August 2, 2013 at 5:00 PM

    […] I bought in Italy. Two weeks later, while surfing The Purple Foodie‘s blog, I came across his post on chocolate, olive oil and sea salt toast. I like chocolate, bread dipped in olive oil, and sea […]

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