For the best results, use a truly exceptional dark chocolate with a high cacao percentage (70% or higher). The bitterness of the chocolate is key to balancing the saltiness. Experiment with different types of sea salt. Smoked sea salt or sea salt infused with herbs can add an extra layer of complexity. These crostini are best served immediately, while the baguette is still crisp and the chocolate is slightly melted. Consider adding a sprinkle of chili flakes for a subtle kick.
Chocolate Sea Salt Crostini
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PREP TIME5 mins
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COOK TIME6 mins
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TOTAL TIME11 mins
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SERVING12 People
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VIEWS27
Elevate your palate with this symphony of flavors: the crispness of toasted baguette, the decadent bitterness of dark chocolate, and the tantalizing crunch of sea salt. A truly sophisticated appetizer or dessert bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol0 mg
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Fiber1 g
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Protein4 g
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Saturated Fat3 g
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Sodium625 mg
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Sugar5 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven's broiler and position the oven rack approximately 6 inches from the heat source. Line a baking sheet with parchment paper for easy cleanup. (Prep time: 5 minutes)
02
StepArrange the baguette slices in a single layer on the prepared baking sheet. Broil until golden brown, about 2 minutes per side. Keep a close eye to prevent burning! (Cook time: 4 minutes)
03
StepTurn each slice over again and lightly drizzle with olive oil. Gently press a piece of dark chocolate into the center of each slice. (Assembly time: 3 minutes)
04
StepReturn the baking sheet to the oven for another 2 minutes, or until the chocolate is softened but not fully melted. (Cook time: 2 minutes)
05
StepRemove from the oven and immediately sprinkle each chocolate piece with flaked sea salt. Allow to cool slightly before serving to allow the chocolate to set. (Cooling time: 5 minutes)
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LATEST RECIPES
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Dessie Koepp
Jun 17, 2025My guests raved about these! So simple yet so elegant.
Zoey Ortiz
Jun 11, 2025These were surprisingly delicious! The sea salt really makes the chocolate pop.
Lilly Hansen
Apr 24, 2025I added a little bit of orange zest to the chocolate before melting it, and it was a fantastic addition.
Clare Treutel
Apr 22, 2025Be careful not to burn the bread under the broiler. Keep a close eye on them!
Stewart Lockman
Apr 18, 2025These are dangerous...I couldn't stop eating them!
Ocie Pollich
Apr 11, 2025I used a chocolate with 85% cacao and it was perfect – not too sweet at all.
Therese Gerlach
Mar 12, 2025Next time I'll try using a rosemary focaccia instead of a baguette for a different flavor profile.