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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.

“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


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