Olivence Olive Oil Chocolate Truffles by Jesse Dunford Wood at Parlour
Olivence is the Provence Olive Oil Society which brings together, for the first time, five producers from PDO areas In Provence where olive oil is created in small craft units and in many cases still harvested by hand.
Olivence members make unique oils with distinctive tastes and personalities, and all of the finest quality to give UK chefs the chance to create their own signature dishes using deliciously different oils.
The oils in the Olivence portfolio can be broadly categorised within three ‘families’:Subtle, Intense and Ancient.
Chef Proprietor of Parlour, Jesse Dunford Wood has created a fabulous Olive Oil Chocolate Truffle recipe incorporating Olivence.
For this recipe you need to source some chocolate casings, round hollow chocolates with holes in the top for filling. I have seen these for sale in posh sweet shops, and you might need a trip down to a ‘Chocolatiers’ – which are all the rage these days.
Ingredients
Chocolate casings, (makes about 40 too much, but then again you don’t want to little) OLIVE OIL GANACHE
- 200g « fruité noir » Olive Oil
- 400g Cream
- 200g Sugar
- 500g Dark Chocolate
Method
- Bring the cream and sugar to the boil then fold in oil and then chopped chocolate. Stir well until it comes together.
- Melt more chocolate for rolling the truffles in(the darker the better, 60% at least..), and cocoa for rolling too.
- Keep the finished ganache at room temperature, and pipe into the chocolate casings, as full as you can manage.
- Leave in the fridge to set.
- Roll them in the melted chocolate and then in cocoa, making sure they are well covered.
- You will be rewarded by your hard work with beautiful chocolates that will keep for quite a while, but I doubt they will survive too long.
