sandi-in-hawaii
Well-known member
A local chef was doing a demo, which I missed, but friends later told me about it.
He made a simple chocolate ganache, but instead of cream, he used water. Supposedly, if you use enough water, the chocolate won't seize - it's only small amounts of water that cause seizing.
The water ganache was poured it into a bowl, and allowed to set up, like a truffle filling.
He had a separate bowl, with olive oil, infused with orange (I assume he steeped orange peel in the oil, to give it a slightly orangey flavor.)
You were supposed to scoop a little bit of the ganache, then dip your spoon into the olive oil.
The fruity, orangey olive oil against the bitter dark chocolate was amazing! The oil just added to the unctuous-ness of the sweet, smooth truffle.
The presentation was a little odd, with you scopping the chocolate and dipping it into the oil. I was wondering if he just didn't have time to finish the dish. But you could probably roll the ganache into little truffles, and drizzle it with the oil.
In the Essence of Chocolate (byt the Scharffen Berger guys), I saw another recipe, where you just melt some bittersweet chocolate, then drizzle a nice fruity olive oil over it. Keep it warm like a fondue, and use figs, cubes of bread, strawberries as dippers.
Or you could use that candied orange peel....
He made a simple chocolate ganache, but instead of cream, he used water. Supposedly, if you use enough water, the chocolate won't seize - it's only small amounts of water that cause seizing.
The water ganache was poured it into a bowl, and allowed to set up, like a truffle filling.
He had a separate bowl, with olive oil, infused with orange (I assume he steeped orange peel in the oil, to give it a slightly orangey flavor.)
You were supposed to scoop a little bit of the ganache, then dip your spoon into the olive oil.
The fruity, orangey olive oil against the bitter dark chocolate was amazing! The oil just added to the unctuous-ness of the sweet, smooth truffle.
The presentation was a little odd, with you scopping the chocolate and dipping it into the oil. I was wondering if he just didn't have time to finish the dish. But you could probably roll the ganache into little truffles, and drizzle it with the oil.
In the Essence of Chocolate (byt the Scharffen Berger guys), I saw another recipe, where you just melt some bittersweet chocolate, then drizzle a nice fruity olive oil over it. Keep it warm like a fondue, and use figs, cubes of bread, strawberries as dippers.
Or you could use that candied orange peel....