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.

Epicure - - ENTERTAINING & TRAVEL -

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.

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