Liquid-centre chocolates with caviaroli

Eduard Xatruch – Restaurant Compartir, Cadaqués.

The combination of chocolate and olive oil works perfectly. CAVIAROLI lets us team the intense taste of chocolate with Picual virgin olive oil in one single bite. This recipe shows us how to make liquid-centre chocolates crowned with Picual CAVIAROLI.

Ingredients (serves 4)
For the liquid centre90 g milk
120 g cream
60 g 75% dark chocolate
25 g sugar
  1. Roughly chop the chocolate and add to a bowl.
  2. Boil the milk with the sugar and add the cream. Pour the mixture into the bowl with the chopped chocolate and beat until smooth.
  3. Fill 8 x 2 cm diameter spherical moulds.
  4. Place in the freezer.
  5. Once frozen, remove from the mould and store in the freezer.
For the melted chocolate140 g 75% dark chocolate
60 g cocoa butter
  1. Melt the cocoa butter and dark chocolate in the microwave.
  2. Mix them together and keep them at 45ºC.
For the liquid-centre chocolates16 liquid centres (see previous steps)
Melted chocolate (see previous steps)
  1. Prick the frozen chocolate centres and put them in the melted chocolate.
  2. Quickly take them out and put them on a flat surface.
  3. Leave in the fridge for 3 hours.

The outside will solidify and the centre will take on a creamy liquid texture.

Others20 g Picual CAVIAROLI
4 silver leaf sheets

FINISHING TOUCHES AND PRESENTATION

  1. Carefully arrange the chocolates on a plate.
  2. Spoon 2 g Picual CAVIAROLI onto each chocolate and top with a piece of sheeting, giving it volume.