Liquid chocolates with caviaroli2017-04-08T13:20:08+00:00

Liquid chocolates
with caviaroli

Eduard Xatruch – Compartir Restaurant, Cadaqués, Catalonia.

Chocolate and olive oil is the perfect combination. With CAVIAROLI, the intense tastes of chocolate and Picual extra virgin olive oil can be combined in the same mouthful. In this case, liquid chocolates are crowned by Picual CAVIAROLI.

CHOCOLATE FILLING

90g milk
120g cream
60g 75% chocolate
25g sugar

  1. Chop up the chocolate and put it in a bowl.
  2. Boil the milk with the sugar and cream. Pour the mixture on the chopped up chocolate, let it rest for 2 minutes and mix until uniform.
  3. Fill 8 2cm-diameter spherical moulds.
  4. Freeze.
  5. Once frozen, take them out of their moulds and keep them in the freezer.

CHOCOLATE COATING

140g 75% chocolate
60g cocoa butter

  1. Melt the cocoa butter and chocolate in the microwave.
  2. Mix them and keep them at around 45ºC.

LIQUID CHOCOLATES

16 chocolate fillings
(pre-made)
Chocolate coating
(pre-made)

  1. Skewer the frozen chocolate fillings and dip them in the chocolate coating.
  2. Let the excess coating drain off and place on a flat surface.
  3. Keep in the fridge for 3 hours.

In this time, the outer coating will crystallise and the inner fillings will take on a liquid, creamy texture.

FINISH AND PRESENTATION

20g PICUAL CAVIAROLI
4 sheets of silver leaf

  1. Place the chocolates on a plate, taking care not to break them.
  2. Place 2g Picual CAVIAROLI on top of each chocolate. Then, on top of this, decorate with a shaped piece of silver leaf.

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