Pan con Chocolate (Bread with Chocolate)

A recipe for Pan con Chocolate (Bread with Chocolate)! This delicious treat pairs baguette slices with decadent chocolate, flaky sea salt, and a drizzle of olive oil.

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I originally posted this recipe for Pan con Chocolate, Aceite de Oliva Virgen Extra y Escamas de Sal Marina 10 years ago with a review of the cookbook, Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucía, by Jeff Koehler.

It was my very first cookbook review! Unfortunately, the hard copy of the book is now out of print- though there is still a kindle version on Amazon.

A decade later, this Pan con Chocolate continues to be a favorite whenever I have extra chocolate bar pieces. It comes together with only a handful of (often pantry staple) ingredients and a minute or two under the broiler.

Simply toast baguette slices until lightly golden, then top with chocolate squares.

Once the chocolate has melted slightly around the edges, sprinkle with a little sea salt and olive oil before serving immediately.

A Few Pan con Chocolate Tips

Keep an eye on the bread slices while they are under the broiler. They will quickly turn from lightly toasted to burnt.

I like to use dark chocolate for a nice contrast with the salt and olive oil. The kids currently prefer milk chocolate.

Jeff recommends using chocolate by Enric Rovira, Oriol Balaguer, or another favorite Spanish chocolate maker.

Keep the chocolate-covered bread in the warm oven just until it starts to melt around the edges. The center should still be slightly solid to add some texture.

This recipe can easily be doubled for more people or entertaining. Use an entire baguette and two or three chocolate bars. It can also be made with just a couple of bread and chocolate slices for a single serving.

The Pan con Chocolate is best while the chocolate is still warm from the oven.

Looking for more Spanish recipes?

Try my:

• Champiñones al Ajillo (Spanish Garlic Mushrooms)
• Magdalenas (Spanish Muffins)
• Croquetas de Chorizo (Spanish Chorizo Croquettes)

This recipe was originally posted in April 2014 and updated in May 2024.

Pan con Chocolate (Bread with Chocolate) Recipe

Adapted from Spain

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Pan con Chocolate (Bread with Chocolate)

A recipe for Pan con Chocolate (Bread with Chocolate)! This delicious treat pairs baguette slices with decadent chocolate, flaky sea salt, and a drizzle of olive oil.

Course Bread

Cuisine Spanish

Keyword baguette, bread, chocolate, dessert, Spain, Spanish

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 12 Slices

Ingredients

• 1/2 baguette cut into 1/2 inch (1.25 centimeter) thick slices
• 4 ounce (113 grams) high quality chocolate bar separated into squares or cut into 1 inch (2.5 centimeter) pieces
• Olive oil for drizzling
• Sea salt flakes for sprinkling

Instructions

• Preheat the broiler.
• Place the baguette slices in a single layer on a baking sheet and place them under the broiler.
• Toast until the edges start to turn golden.
• Remove the baking sheet from the oven and turn off the broiler.
• Top each toasted baguette slice with the chocolate pieces in a single layer.
• Place the baking sheet back in the turned-off oven and keep the door closed until the chocolate starts to melt around the edges, but is still solid in the center.
• Remove the baking sheet from the oven again and top each piece of lightly melted chocolate with a drizzle of olive oil and sprinkle of sea salt.
• Serve immediately.