Bread, chocolate, oil and salt

Luca Lacalamita

INGREDIENTS

For the liquid chocolate palette
270 g of 70 % chocolate
150 g of milk chocolate
1 l of cream
300 g of milk
100 g of extra virgin olive oil
2 g of salt

For the bread toasted in oil
1 slice of Tuscan bread
25 g of extra virgin olive oil
Maldon salt

For the cream bread
250 g of flour
250 g of gently whipped cream
100 g of extra virgin olive oil
4 eggs
150 g of sugar
10 g of chemical yeast

For the chocolate dip
700 g of 85% chocolate
300 g of cocoa butter

For the chocolate sauce
250 g of glucose
250 g of 70% chocolate
170 g of cream
80 g of extra virgin olive oil
50 g of water
3 g of salt

For the solid oil
100 g of extra virgin olive oil
15 g of Glice

Chocolate and salt biscuit
560 g of butter
340 g of sugar
10 g of salt
6 egg whites
800 g of dark cocoa
230 g of chopped chocolate

For the garnish
Fresh extra virgin oil on a plate

 

METHOD

For the liquid chocolate palette
Boil the cream with the milk and salt, add the chocolate mixture and blend. Add the olive oil and blend in a Turmix.
Cool the mixture in a fridge and then fill the silicone mould and freeze at -18 °C.

For the bread toasted in oil
Cut the Tuscan bread into fine slices using a slicing machine. Cut the slice of bread with a 5 cm diameter pastry cutter.
Place in a vacuum bag with the olive oil and close in 38 seconds. Remove the slice of bread immediately and toast in the oven at 175 °C for 6 minutes.

For the cream bread
Whisk the eggs with the sugar, drizzle in the cream and then the dry ingredients. Cook at 170 °C for 15 minutes and check.

For the chocolate sauce
Place the glucose to boil with the milk, cream and water. Add the chocolate mixture and blend with the olive oil like mayonnaise.

For the solid oil
Heat the oil with the Glice to 60 °C. Cool in the fridge to obtain the consistency of a pomade.

Chocolate and salt biscuit
Mix the butter with the sugar, add the egg whites and then the cocoa. Spread between two sheets of baking paper, cook at 150 °C for 25 minutes and check.

For the garnish
Fresh extra virgin oil on a plate

 

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Luca Lacalamita

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Bergamot, vanilla, honey
A recipe presented at
IdentitÓ Milano 2012