Angus Thirlwell of Hotel Chocolat kicks off his ultimate dinner party menu with this delicious take on an Italian classic: bruschetta with bitter chocolate and black truffle salsa
1. Lightly brush a good quality olive oil onto slices of ciabatta.
2. Toast under a hot grill until crisp and golden brown.
3. Top toasted ciabatta with a chocolate salsa or tapenade such as Hotel Chocolat's Bitter chocolate and black truffle salsa.
4. Serve immediately with a side salad tossed in a little chilli olive oil and cocoa and balsamic vinegar, sprinkle with a crushed cocoa bean.
© Angus Thirlwell, Hotel Chocolat
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