Olive Chocolate Tapenade

Preparation info
  • Makes enough to fill a

    450 g

    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

I love this recipe. It’s so easy to make and is full of great umami flavours. Tapenade is often soft and oily in texture, but here the addition of chocolate gives it a welcome firmness and a texture resembling meat terrine. Serve it on crostini with fresh goat’s cheese, as a dip for crudités – thin wedges of raw fennel or celery work well – or spread it over the pastry base of a tomato tart.