Chocolate and Olive Oil Bonbons

We carry on with olive oil. Let me recommend two little-known areas that produce high-quality olive oil: the Serra d'Espadà, inland Castelló, with villages such as Artana, Eslida or Aín; and the Baix Ebre-Montsià, with villages such as El Perelló, L'Ametlla, Amposta or Tortosa, among others.

I found this recipe a long time ago and saved it in my RECIPES folder. I don't know exactly where it's from, but I find it very interesting, and I dug it out after thinking about the previous olive oil spaghetti recipe — like that one, it's a top-marks preparation. If you make it, please leave a comment.

The recipe: CHOCOLATE AND OLIVE OIL BONBONS 

Ingredients 

• 225 g cream
• 36 g glucose
• 258 g 70% couverture chocolate
• 25 g olive oil
• 1 vanilla pod

Method

Boil the cream with the vanilla and the glucose. Leave to cool until the temperature drops to about 75-80 degrees. A kitchen thermometer is ideal for this.

Once it reaches this temperature, pour it over the chopped couverture and stir with a whisk or spatula in slow concentric movements until you get a smooth, silky cream; then add the oil and mix until the cream is smooth and homogeneous. Pour onto a tray and chill in the fridge at about 4 degrees. Put the cream into a piping bag with a plain nozzle and pipe dots of the desired size.

Shape them into balls with your hands and dust with cocoa.

Optional: once the balls are formed, you can dip them in tempered couverture and immediately roll them in cocoa to get crunchy truffles.

🌐 Llegeix aquesta recepta en català