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Ingredients
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For the chocolate toast
Optional finishing & garnish
Method
For the chocolate toast
Prep bread
Bring the sourdough slices to room temperature if refrigerated (5–10 min). Pat lightly with paper towel if damp.
Heat oil and toast
Place a nonstick or cast-iron skillet over medium heat. Add 2 tsp extra-virgin olive oil and spread across the pan. When oil shimmers, add the sourdough slices and toast 1.5–2 minutes per side, or until golden and crisp. Alternatively, toast in a toaster and brush both sides with evoo after toasting.
Melt chocolate
While bread toasts, place the chopped dark chocolate and 1 tsp unsalted butter in a small heatproof bowl. Melt using one of the following methods: - Double boiler: set the bowl over (not touching) simmering water and stir until smooth. - Microwave: heat in 20-second bursts, stirring between bursts until melted and glossy. Stir until fully combined.
Assemble
Spread the warm melted chocolate evenly over each toasted sourdough slice using a spoon or offset spatula so it soaks slightly into the bread. Sprinkle a very light pinch of sea salt flakes over the chocolate to enhance flavor.
Optional finishing & garnish
Drizzle: If you like sweeter, drizzle about 1 tsp honey or maple syrup over the chocolate-topped toast.
Top: Scatter fresh berries or banana slices across the chocolate, then sprinkle chopped toasted nuts for crunch.
Finish: If using, dust a small pinch of powdered sugar or sprinkle cacao nibs for extra texture. Serve immediately while the chocolate is warm and the bread is crisp.