Preheat oven to 350 degrees F.
Put the thin baguette loaf on a cutting board; slice it thinly and diagonally into 20 1/4-inch slices (so that you get 1/4-inch wedge-like slices). Lay the slices on an ungreased baking sheet.
Top each slice of baguette bread with a thin square of the best bittersweet or dark chocolate you can find. NOTE: It should be no bigger a piece that what you would normally bite from a chocolate bar.
Place the baking sheet into the oven. Let bake only until the chocolate is melted, but still holds its shape. Remove from oven and immediately move them to a serving platter.
Sprinkle each slice first with a few drops of the best extra-virgin olive oil you own. Then sprinkle over the top of the olive oil with fleur del sel or coarse sea salt. NOTE: The salt should enliven the flavor of the chocolate and not make it salty.
* This is a great recipe to use your Fleur de sel.
Toast with Chocolate and Fleur De Sel Recipe: https://whatscookingamerica.net/Appetizers/ToastChocolateSalt.htm