Pain au chocolate with a twist


Serves 1-2


  • 2 baguettes
  • 2 tablespoons extra-virgin olive oil, plus a drizzle more
  • 2 tablespoons tahini
  • 100g 70% dark dairy-free chocolate, snapped into chunks
  • 2 teaspoons sea salt
  • 2 teaspoons sesame seeds


SteHeat the oven to 200 ̊C /400 ̊F. Slice the baguette in half lengthwise and cut each half into about 3 generous pieces. Space the baguette pieces out on baking sheets. Mix the olive oil with the tahini and brush over both sides of the bread.

Step 1

Bake for 3-5 minutes until crisp and golden, then flip and finish the other side for a couple of minutes.

Step 2

Sit squares of chocolate on the toasts and put back into the oven for a minute to melt. Sprinkle with sea salt, a few sesame seeds and a splash more olive oil to serve.

Step 3

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