Francisco Migoya

Black Olive Bars

Preparation info
  • Yield:

    620 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • White chocolate coins 550 g 1 lb 3.36 oz 88.71

Method

  1. Melt the chocolate to 45°C/110°F and place it in the mélangeur.
  2. Grind the freeze-dried olives in a coffee grinder and add to the white chocolate in the mélangeur.
  3. Let the mélangeur run for at least 12 and up to 18 hours.
  4. Melt the cocoa butter to 45°C/110°F and add it to the mélangeur. Let it mix until just incorporated.
  5. Transfer th