CHOCOLATE HEAVEN

Methods and Directions

• To make the crumble, line a baking tray with greaseproof paper.
• Place all the ingredients in a food processor and pulse until mixture resembles breadcrumbs. 
• Use your hands to press mixture together to make a paste.
• Press flat onto prepared tray and freeze for 30 minutes.
• Break the frozen crumble mixture into food processor and pulse until broken into even pieces. Bake for 12 to 15 minutes at 170C.

• Gently melt chocolate in a bowl over a brainmarie. Stir in olive oil. Whip cream to soft peaks and then add melted chocolate and olive oil.

• Place melted chocolate into food processor with tapioca maltodextrin. Pulse until combined and dry. Continue to process until mixture takes on a dirt-like texture. Add more tapioca maltodextrin as needed.

• Grate or chop the chocolate so it will melt easily. Place two thirds in the top pan of a double boiler.
• Then heat over hot water, (not boiling water) until the chocolate reaches 43°C to 46°C. It’s really important not to exceed this temperature. Chocolate is very sensitive to heat, so use a good thermometer.
• Remove the top pan of the double boiler and allow to cool to 35°C to 38°C add the remaining chocolate and stir until it’s melted.
• If you lose too much heat at this stage and not all the chocolate melts, then return the bowl briefly to the double boiler.
• Once all the remaining chocolate is melted, it’s ready to use.
• Let cool long enough to be moulded into a ball.