Pour the boiling cream over the chocolate.
Mix and melt the chocolate.
Add the butter to brighten the ganache.
Add the brandy and mix well.
Cool and keep in the fridge.
Preheat oven to 356ºF.
Thin slices of bread cut diagonally to be longer.
Bake 5 minutes and set aside.
In a saucepan infuse olive oil with some lavender flowers.
Add the oil and lecithin let unraveling.
Lower oil at 140ºF and mount the air with the help of the mixer.
On a plate, place a slice of bread in the middle.
Make a quenelle of ganache and place on top.
Place sea salt over the ganache.
Water with air olive oil.