Dark chocolate bonbons with Pago de Valdecuevas

These chocolates are delicious. The Arbequina Extra Virgin Olive Oil from Pago de Valdecuevas gives these chocolates a fruity touch with herbaceous hints and an almond flavor. A perfect combination of chocolate and oil. The variety of EVOO and the quality of the ingredients are key to achieving a result worthy of the best chocolate shops.

Ingredients:

• 225 g whole milk
• 4 L egg yolks
• 48 g sugar
• 100 g dark chocolate 75% min
• 25 g Extra Virgin Olive Oil Pago de Valdecuevas

200 g couverture chocolate

The first thing we will do is prepare an English cream. To do this, beat the egg yolks with the sugar until they have lightened slightly. While we heat the milk in a saucepan and when it is about to boil, pour it over the egg yolk mixture. Return to the saucepan and cook until 85°C (just before it boils) without stopping stirring.

Pour over the chopped chocolate (or drops), stir a little and emulsify well with the hand mixer.

When the mixture has dropped below 40°C, add the EVOO little by little, emulsifying again with the mixer. If you wish, you can add a pinch of salt after emulsifying. Leave to rest in the fridge until the next day.

Pipe a few dots of the chocolate cream with the help of a pastry bag or form balls using two coffee spoons on a sheet of baking paper.

Freeze for at least 2 hours. Melt the chocolate that we are going to use to bathe and submerge the chocolates one by one using a fork so that the excess drains off. You can freeze them again to cool them quickly or save them for any occasion.

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