DARK CHOCOLATE OLIVE OIL SPREAD
Toast pops up. Maybe your favourite bagel. You reach for the usual jar of Nutella, a little uneasy about its ingredients: palm oil, milk powder, soy emulsifier and even artificial flavour. But habit is used to winning, until now. Our Dark Chocolate Olive Oil Spread was inspired by renowned pastry chef and cookbook author David Lebovitz, who credits Deb Perelman of Smitten Kitchen for urging him to include it in his latest version of The Great Book of Chocolate. Five minutes on the stovetop with fresh EVOO doing the heavy lifting. It tastes like dessert and breakfast made peace. Like someone finally took the morning seriously. One slice in and you'll wonder why you ever reached for the other jar.
INGREDIENTS:
113g (about 2/3 cup) 60% dark chocolate, chopped or semi-sweet chips
1/2 cup our mild-intensity EVOO
1/2 cup icing sugar, sifted
1/4 cup unsweetened cocoa powder, sifted
Flor de Sal Sea Salt, for finishing
Option: A robust EVOO with a more peppery finish works well with dark chocolate and sea salt.
DIRECTIONS:
Gently melt dark chocolate in a small saucepan over low to medium-low heat. Add EVOO, stirring until smooth and blended. Sift cocoa and icing sugar together, then add to chocolate and EVOO mixture and combine until smooth with no lumps. Remove from heat. It will be pourable at this stage so place it in a small bowl or jar that has a lid. Finish with a sprinkle of crunchy sea salt for a flavour flourish. Then leave it on the counter for several hours until it thickens to "spread" consistency. For a quick turnaround, place it, covered, in the fridge for a couple of hours. Spread on toast, bagels or freshly baked bread, use as a dip for cookies or fruit, or add a dollop to yogurt.
Shelf-Life: The good news, because this spread contains no cream, butter, milk, fruit or water to give it a short shelf life, you can store it covered at room temperature, always using a clean knife or spoon. For longer storage, refrigerate and bring back to room temperature before using. Like all spreads, over time, it may gradually lose some gloss or freshness.
