Chocolate, Bread, Extra Virgin Olive Oil and Sea Salt

One of the most well-loved afternoon snacks in Catalunya, it is usually served as a bread toast with a chocolate bar on top with a drizzle of extra virgin olive oil and salt.

chocolate ganache

2 gelatin sheets 500ml milk

500ml cream

2 vanilla beans

175g sugar

10 egg yolks

450g chocolate (72% Venezuela)

» Place gelatin sheets in ice water for 5 minutes to hydrate.

» In a pot, infuse milk, cream and vanilla beans for 10 minutes, then add half of the sugar and bring the mix to a boil.

» Whisk the other half of sugar with egg yolks until it becomes thick. » Add egg yolk mix into boiled cream and cook until 82°C, then add gelatin sheets. » Strain the mix and pour onto chocolate. Mix and make sure all the chocolate is melted.

» Blend with hand blender at slow speed, to prevent bubbles from forming.

» Strain and store the ganache in a tall container, in the refrigerator.

croutons

1 baguette, frozen

» Cut the bread thin with bread knife. Cut 30 slices.

» Put in baking trays with baking paper, season with olive oil and sea salt. » Bake at 165°C for 12 minutes.

assembly

30 quenelle chocolate ganache 30 croutons

50ml olive oil caviar 100ml extra virgin olive oil sea salt, to taste

» Scoop chocolate ganache in a quenelle shape and place it on a crouton.

» Garnish with olive oil caviar and sea salt sprinkles.

» Serve with a dash of extra virgin olive oil. » Repeat steps until ingredients are finished.