Chocolate/Olive Oil/Toast/Flowers

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.