Bread with chocolate, oil and salt

Bring the sugar and the water to the boil. Chill and set aside. Mix the two ingredients and chill.

Cut the base off the mini bread roll and scrape out as much of the crumb as possible. Fill it with kitchen paper without pressing too hard to prevent it losing its shape and without allowing the paper to get caught on the bread. Dry in the oven at 170ºC for 20 minutes. Bake the bases between parchment paper with a weight placed on the top for 12 minutes. Take out of the oven, remove the paper from the inside and paint with syrup. Dry again in the oven at 170ºC for 20 minutes, turning them to ensure they dry evenly. Store in an airtight container.

Mix together the water, the milk, the cream, the cocoa and the cold dextrose. Place on the heat and when the temperature reaches 40ºC add the sugar (neutral and invert). When the temperature reaches 85ºC turn off the heat and add the broken up couverture. Beat to pasteurize. Leave to mature and process in the sorbet maker

Boil the milk and the powdered cocoa. Pour over the egg yolks mixed with the sugar. Cook on the hob to 85ºC. Stir in the chocolate. Leave to rest for 5 minutes and process in the food processor. Load the syphon with two charges and keep cold.

Fill half the mini bread roll with the chocolate foam. Add a scoop of ice cream and finish filling with more foam. Cover and serve on a plate. Add the olive oil and the salt to serve.