Dark Chocolate and Extra Virgin Olive Oil and Rosemary Nut Mix Tiffin
It might not come as a surprise that Dark chocolate and olive oil combine successfully, but the woody, resin-like flavours of rosemary also sit brilliantly with this flavour pairing. With a few high-quality ingredients, it’s easy to make up what is basically, a very rich and luxurious chocolate bar.
Four bars (90g each) 70% dark chocolate
75g unsalted butter
75g extra virgin olive oil
2 tbsp honey
100g digestive biscuits (wholemeal if possible), broken into smaller chunks
One tin rosemary nut mix, very roughly chopped
Flaky sea salt, to sprinkle on top
- Break half the chocolate into small pieces then place in a small heatproof bowl, along with the butter. Set this on top of a small pan of barely simmering water to slowly melt the chocolate. When melted, add 1 tbsp honey, and stir with a spatula to combine. Whilst the chocolate is melting, rub a 20 x 20cm metal tin with butter, then line with baking paper.
- Pour the chocolate mix into the tin and add the digestive biscuits. Freeze for 20 minutes to solidify, or leave in a fridge till hard.
- Add the remaining chocolate to the bowl and place it over the water to melt. Once melted, add the olive oil and 1 tbsp honey and stir to dissolve. Pour the chocolate mix on top of the set chocolate, then sprinkle the rosemary nuts on top, including any pieces of rosemary at the bottom of the tin. Finish with a sprinkle of flaky sea salt and return to the fridge to set.
- When ready to serve, remove the chocolate from the tin, then cut it into small squares with a hot knife.