Chocolate Tapa Recipe
By Chef Martin Diez
A quick treat for Valentine’s Day or any special occasion!
- A slice of sourdough bread
- 75% Tanzanie Dark Chocolate
- Sea salt
- Toast a slice of sourdough bread.
- While the bread is still warm, place one dark chocolate square on the slice, allowing the chocolate to slightly melt onto the bread.
- Sprinkle a pinch of sea salt to taste.
Optional: Pair your tapa with a glass of red Rioja wine.