Gastronomixs

White chocolate with black olive

This may sound like a crazy combination, but the two flavours pair wonderfully. Extremely impressive as a dessert amuse-bouche or as part of a selection of friandises.

White chocolate with black olive

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

300

g

chocolate, white

150

g

black olives, pitted, in oil

Preparation method

  • Melt 200g of the white chocolate by placing it in a bowl and heating the bowl over a pan of hot water, making sure that the bowl does not touch the water.
  • Use a thermometer to make sure that the melted chocolate does not get hotter than 40°C.
  • When melted, add the rest of the white chocolate a little at a time until the chocolate reaches a temperature of 25°C.
  • Keep warm at a temperature of no more than 28°C. To test whether the chocolate is properly tempered, dip the point of a knife in the chocolate and then set it on the workspace for a few minutes. You want the chocolate to solidify within 3 minutes, and retain some shine.
  • Drain the olives and chop them to the desired grain size.
  • Fold the white chocolate into the olives and immediately spread out on acetate foil. This is the best surface to use because it will give the chocolate a nice shine.

Serving suggestions

  • As a component in a dessert, e.g. with mango.
  • As a dessert amuse-bouche or as part of a selection of friandises.

Previous page