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
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.
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