Chocolate/Olive Oil/Toast/Flowers

Preparation info
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    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About

This dish dates back to 2005 when I was a guest at madrid fusión, a gastronomic summit hosted by Ferran Adrià. I was asked to do a couple of demonstrations and this is something we saw as a sort of snack: You get rich chocolate, candied violets and roses and an olive oil jelly. We’ve had this on the menu in several guises over the years: Here’s its latest incarnation.