I have this impression that it is very French to put slivers of bittersweet chocolate on a slice of fresh bread. Perhaps I spied this at Chocolate and Zucchini and it has seeped into my culinary folds in my brain.
Whether this is a European habit or not, my sampling has informed me that it is a good one.
Having fun with the success of the No-Knead bread procedure, I tossed shards of 70% chocolate into the dough as it was being mixed up.
Baked up, the chocolate carries the sourdough flavor of my bread slice. The chocolate studs are baked a bit dry- however a light toasting and swipe with butter bring them back to a luscious gloss.