Pan con Chocolate

A DESSERT DURING THE HARD TIMES UNDER FRANCO WAS A SQUARE OF CHOCOLATE, SPRINKLED WITH SALT AND NIBBLED WITH A PIECE OF BREAD DRIZZLED WITH OLIVE OIL. OUT OF THE SIMPLICITY OF NECESSITY CAME A FLAVOUR COMBINATION THAT IS UNDENIABLY GOOD. THE HARSHNESS OF THE SALT THROWS THE SWEETNESS AND RICHNESS OF CHOCOLATE INTO STARK RELIEF. THE BREAD GIVES BODY, AND THE OIL EXTENDS THE FLAVOUR OF THE CHOCOLATE. I HAVE EATEN DIFFERENT VERSIONS OF THIS RECIPE, FROM THE POVERTY-INSPIRED ORIGINAL ON MY GRAN