Ingredients
- 100 g of Chocolate with 60-70% cocoa
- 50 ml of Extra virgin olive oil
- 1 Pinch of salt
Method
Chop the chocolate, put it in a saucepan and then in a bain-marie: let it melt slowly, stirring. Turn off the heat, add a drizzle of extra virgin olive oil and a pinch of salt, stirring every 2-3 minutes
Pour immediately into a sterilized jar and wait for it to thicken in a few hours. Consume the cream always fresh, keep it in the fridge especially in the warm months and don't let it go for more than a week.
