Shadow of oil

Cooked white chocolate
1400 g of white chocolate

Cooked chocolate cream base
400 g of cooked white chocolate
300 g of hot cream
10 g of glucose

Faux caramel finish
150 g cooked chocolate cream base
30 g of extra virgin olive oil

Pear water cream
40 g of water
330 g of pear pulp
10 g of sugar
10 g corn starch
2.5 g of gelatine sheets

Structured oil butter
40 g of cocoa butter
200 g of extra virgin olive oil

Extra virgin oil and cocoa biscuit
240 g of extra virgin olive oil butter
100 g of icing sugar
60 g of ground almonds
100 g of plain flour
300 g of soft plain flour
65 g of cocoa powder
100 g of eggs
0.6 g of fine salt
5 g chemical yeast
1 vanilla pod

Cooked white chocolate
Spread the white chocolate on a tray which allows even cooking. Cook in the oven at about 140 °C for 10 minutes. Evenly mix the whole mass and continue cooking at 120 °C for 15 minutes. When the time is up, mix again and continue cooking at 120 °C for 15 minutes. Complete the cooking repeating this last operation twice. The chocolate obtained will look and taste almost like caramel.

Cooked chocolate cream base
Boil the cream and the glucose and pour on the chocolate. Mix, avoiding incorporating air.

Faux caramel finish
Mix the oil into the creamy base without incorporating air, dress and leave to cool and the fridge.

Pear water cream
Add the water and pulp in a saucepan. Mix the sugar with the starch in another container. As soon as the water starts to warm, add part of the starch to soak. Pour into the pan and cook like custard. When it comes to the boil, add the gelatine previously soaked in cold water. Cool and whisk before using.

Structured oil butter
Melt the cocoa butter and gradually add the oil. Mix thoroughly and pour into the Pacojet, freeze and process to obtain a very light whipped mass. Make the pat of butter and store in the fridge.

Extra virgin oil and cocoa biscuit
As the melting point of oil is very low, we won't use the same procedure as for a classic shortbread. Instead, we will mix the flours, salt, icing sugar, cocoa and chemical yeast in a planetary mixer. Mix the eggs, vanilla and oil butter with the leaf beater. As soon as the dough is compact, place in the fridge for a few hours. Grate directly into the moulds, using a grater with large holes. Press gently and bake at 145-150 °C for about 20 minutes.