Ingredients:
Chocolate Molds
200 g Dark Chocolate Couveture 68% + more to fill and close the molds
50 g Tenuta Bianco Black Pepper Olive Oil
20 g Butter
30 g Cocoa Nibs
For the ganache, temper 200g of dark chocolate couveture. Then add the oil, butter and cocoa nibs. When the chocolate molds have set, fill them with the olive oil ganache and seal them with more tempered dark chocolate. When the chocolates have solidified, flip the mold, twist if necessary, and they will release from the form.
Pastry chef Vanessa Modern - Los Angeles
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