Chocolate Baguette

20260902 #breakfastdiary 1823, 24°C/cloudy Chocolate x chili x avocado Chocolate and chili are a pairing that's already been proven over thousands of years, in dishes like Mexican mole sauce, which combines cacao and chili peppers. Like the chili topping sprinkled over guacamole, avocado and chili are also a familiar pairing that plays on the contrast between creaminess and heat. And finally, avocado and chocolate are a familiar combination too, often used in chocolate mousse and other desserts. So today's breakfast is chocolate x chili x avocado — avocado topped with chili flakes and cacao nibs, about 345kcal per serving, Chocolate Baguette

- 2 slices chocolate baguette - 1/2 avocado - 1/2T lemon juice - a pinch of salt - 1T cream cheese - a pinch of chili flakes - a pinch of cacao nibs - 1t olive oil

1. Cut the chocolate baguette into bite-sized pieces, brush with olive oil, and toast both sides in a pan. 2. Mash 1/2 an avocado, add 1/2T lemon juice and a pinch of salt, and mix well. 3. Spread 1T cream cheese on the chocolate baguette from step 1, top with the avocado from step 2, and finish with a pinch of chili flakes and cacao nibs.