Extra Olive Oil and Dark Chocolate Emulsion
Extra Olive Oil and Dark Chocolate Emulsion
Ingredients
- 320 g dark chocolate
- 80 ml olive oil
- 180 ml heavy cream
- 110 ml milk
- 30 ml honey
- 30 ml inverted sugar
- 1 pinch salt
Instructions
- 1
Combine the wet ingredients and salt in a saucepan: Pour 180 ml of heavy cream, 110 ml of milk, 30 ml of honey, 30 ml of inverted sugar, and a pinch of salt into a saucepan.
⏱️ 2 min
- 2
Heat the mixture: Place the saucepan on a stove over medium heat. Stir gently while heating.
⏱️ 3 min
- 3
Monitor temperature: Use a thermometer to heat the liquid mixture to precisely 50°C. Do not let it boil.
⏱️ 5 min•🌡️ 50
- 4
Prepare the chocolate: While the liquid mixture is heating, place 320 g of dark chocolate pieces into a separate large, heatproof bowl.
⏱️ 1 min
- 5
Combine liquids and chocolate: Once the liquid mixture reaches 50°C, immediately remove it from the heat and pour the entire hot liquid from the saucepan over the dark chocolate pieces in the bowl.
⏱️ 1 min
- 6
Begin emulsification: Insert an immersion blender (stick blender) into the bowl, ensuring the blade is fully submerged at the bottom. Start blending the chocolate and liquid mixture, keeping the blender head submerged to avoid incorporating too much air.
⏱️ 2 min
- 7
Incorporate olive oil: While continuously blending with the immersion blender, gradually add 80 ml of olive oil to the mixture in a slow, steady stream.
⏱️ 3 min
- 8
Achieve final consistency: Continue blending until the mixture is completely smooth, homogeneous, and has a shiny, emulsified appearance. The emulsion should be thick and glossy.
⏱️ 2 min
- 9
Serve or store: Pour the finished dark chocolate and olive oil emulsion into a desired container, such as a glass jar, for serving or storage. It can be enjoyed warm or at room temperature.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Extra Olive Oil and Dark Chocolate Emulsion
- 320 g dark chocolate
- 80 ml olive oil
- 180 ml heavy cream
- 110 ml milk
- 30 ml honey
- 30 ml inverted sugar
- 1 pinch salt
Instructions
- 1
Combine the wet ingredients and salt in a saucepan: Pour 180 ml of heavy cream, 110 ml of milk, 30 ml of honey, 30 ml of inverted sugar, and a pinch of salt into a saucepan.
⏱️ 2 min - 2
Heat the mixture: Place the saucepan on a stove over medium heat. Stir gently while heating.
⏱️ 3 min - 3
Monitor temperature: Use a thermometer to heat the liquid mixture to precisely 50°C. Do not let it boil.
⏱️ 5 min•🌡️ 50 - 4
Prepare the chocolate: While the liquid mixture is heating, place 320 g of dark chocolate pieces into a separate large, heatproof bowl.
⏱️ 1 min - 5
Combine liquids and chocolate: Once the liquid mixture reaches 50°C, immediately remove it from the heat and pour the entire hot liquid from the saucepan over the dark chocolate pieces in the bowl.
⏱️ 1 min - 6
Begin emulsification: Insert an immersion blender (stick blender) into the bowl, ensuring the blade is fully submerged at the bottom. Start blending the chocolate and liquid mixture, keeping the blender head submerged to avoid incorporating too much air.
⏱️ 2 min - 7
Incorporate olive oil: While continuously blending with the immersion blender, gradually add 80 ml of olive oil to the mixture in a slow, steady stream.
⏱️ 3 min - 8
Achieve final consistency: Continue blending until the mixture is completely smooth, homogeneous, and has a shiny, emulsified appearance. The emulsion should be thick and glossy.
⏱️ 2 min - 9
Serve or store: Pour the finished dark chocolate and olive oil emulsion into a desired container, such as a glass jar, for serving or storage. It can be enjoyed warm or at room temperature.
⏱️ 1 min