Chocolate, Evoo, Sourdough Recipe

prepare slices

If your sourdough slices are thick (over 1 inch), halve them horizontally to make 6 manageable pieces. Pat slices dry with a paper towel if very fresh; day-old or slightly stale bread crisps up best.

Heat a large skillet or griddle over medium heat while you prepare the butter. This will be used to toast the sourdough.

melt chocolate with evoo

Place the chopped dark chocolate in a heatproof bowl. Set a small pot of simmering water and rest the bowl over it (double boiler), making sure the bowl does not touch the water. Stir frequently until mostly melted, about 3–5 minutes.

Remove the bowl from the heat. Stir in the extra-virgin olive oil, honey, vanilla extract, and a pinch of fine sea salt until fully glossy and smooth. Taste and add a tiny extra pinch of salt if the chocolate seems too sweet. Keep warm over the residual heat or set the bowl over a warmer (very low heat) while you toast the bread so the drizzle stays pourable.

butter and toast sourdough

Spread about 1/3 tablespoon (roughly half of the soft butter amount per slice) of softened butter on each slice of sourdough. Place slices butter-side down on the hot skillet. Toast 2–3 minutes per side until golden and crisp, pressing gently with a spatula for even contact. Remove and place on a cooling rack or platter.

assemble

Place toasted sourdough slices on a serving plate. Spoon or drizzle the warm chocolate-evoo mixture over each slice (about 2 tablespoons chocolate per slice). If using, scatter the chopped toasted nuts and fresh berries or banana slices over the chocolate.

finish

Dust lightly with powdered sugar (about 1/2 teaspoon per slice) and finish with a small pinch of sea salt flakes to lift the flavors. Serve immediately while chocolate is still warm and slightly runny.