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.
2 gelatin sheets 500ml milk
2 vanilla beans
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.
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.
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.