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.

Makes 450 grams.

White chocolate with black olive

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chocolate, white



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.
  • Perfect in a compositon with components of orange, white chocolat and passionfruit. 

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