10 oz Bittersweet Chocolate chopped
1/3 cup Milk
1/4 LB. Sweet Butter cut in small pieces
8 egg yolks
1/3 cup sugar
12 thinly sliced baguette toasted.
Maldon Sea Salt
Fruity style Extra Virgin Olive oil
In a dry bowl combine Chocolate and milk and melt over a pot of simmering water. When melted start adding the butter one chunk at a time stirring until combined. In another bowl whisk egg yolks and sugar until combined. Add together and place in a container and chill until solid. To serve, Place 1/2 teaspoon of oil in each serving vessel, then a scoop of chocolate. Sprinkle with sea salt and place two croutons with each and serve.
[/spb_text_block]“I love working with Ruccello Olive Oil. Rose Anne brings in the best products from Italy and California. Try my Pan Chocolate with one of Ruccello Olive Oil’s!” – Chef Brandon Miller, Executive Chef Alvarado Street Brewery Monterey, CA