125gof light extra virgin olive oil, such as the one from Liguria
200gof unsweetened cocoa powder
grated peel of an organic orange
Instructions
Chop the chocolate into small pieces, more or less of the same size. It will not be difficult to do with a good knife and a cutting board firmly set on your working surface.
Melt the chocolate until it reaches a temperature of 45°C in bain-marie in a bowl that does not touch the water below, stirring frequently with a silicon spatula.
Remove the bowl from double boiler and mix all the ingredients with a whisk, sifting the cocoa to avoid annoying lumps.
In a mixer, temper the chocolate spread to 23°C and fill the jars. I mixed the cream in a bowl with a whisk until it reached more or less the room temperature, then I filled three jars.
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