White Chocolate with Black Olive

By corlear

Ingredients

• For the dehydrated black olive purée:
• 1/3 cup black olive purée
• For the black olive and white chocolate slices:
• 7/8 cup white chocolate, melted
• 21/4 oz dehydrated olive purée (see previous step)
• Maldon salt
• To finish:
• 2 transparent sheets

Details

Servings 10

Preparation

Step 1

For the dehydrated black olive purée:
1. Spread the olive purée over a sheet of greaseproof paper and place in the oven at 195ºF and leave for two hours until it is totally dehydrated.

For the black olive and white chocolate slices:
1. Sprinkle the olive powder over a transparent sheet and use a icing bag to apply the melted white chocolate in a zigzag, leaving parts of the transparent sheet without being covered. Sprinkle with the Maldon salt and cover with another transparent sheet.
2. Place for a few minutes in the fridge so the chocolate crystallizes and keep in a cool place until you are ready to use it.

Final Steps & Preparation:
1. Lift the chocolate with olives from the transparent sheet and cut into pieces.
2. Serve on a tray.