Pan Con Chocolate

Pan con chocolate is a classic, simple dish that combines really good chocolate with really good bread. This is our spin on the classic, trading the more traditional white bread with a dense, fruity rye bread and adding more flavor with a touch of cinnamon and maple syrup. The rye bread is fried till golden in olive oil, adding a moreish richness that helps to enhance the pungency of our 83% dark chocolate 

2 slices of rye bread 

Olive oil for frying 

½ teaspoon ground cinnamon 

1 teaspoon maple syrup

1 bar Fine & Raw 83% dark chocolate 

Flaky salt to serve 

Heat a frying pan over medium heat. When hot but not smoking, add a glug of olive oil and the rye bread. Drizzle a bit more olive oil on the top of each piece of bread. Fry for about 2-3 minutes per side, or until the bread is golden with crispy edges. Remove from the heat and set aside to cool for a few minutes. 

Sprinkle ¼ teaspoon of cinnamon on each piece, and drizzle over ½ teaspoon of maple per slice. Top each piece with half a bar of chocolate, and finish with a pinch of flaky salt.