Discover How to Make a Rich Chocolate Olive Oil Spread at Home

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If you are looking to bring a touch of sweet indulgence to your breakfast table or afternoon routine, a homemade deep-dark chocolate spread offers a wonderful option. Featured in the book The Great Book of Chocolate, this recipe combines rich dark chocolate with healthy and delicious olive oil for a unique treat that pairs wonderfully with warm croissants, toast, or a slice of baguette.

A Simple Recipe Shared in Paris

This delectable spread was showcased when author David Lebovitz was joined in his Paris kitchen by his friend Deb Perelman from Smitten Kitchen. Unlike store-based alternatives, making this treat at home allows you to control every ingredient, ensuring you know exactly what goes into your food. The recipe relies on quality components such as bittersweet or semisweet chocolate, unsweetened cocoa powder (ideally Dutch process), powdered sugar, olive oil, and a touch of flaky sea salt like Maldon or fleur de sel.

Preparation and Serving Tips

• Cooking Method: Warm the chopped chocolate and olive oil together over low heat in a saucepan, stirring until the mixture becomes smooth. Whisk in the sifted powdered sugar and cocoa powder.

• Chilling: Transfer the mixture to a small bowl and refrigerate for two to three hours, checking every fifteen minutes until it reaches the consistency of chocolate pudding.

• Storage: Scrape the finished spread into a jar and store it at room temperature, where it can last for up to two weeks, or refrigerate it for up to a month.

Depending on the ambient temperature and the cacao percentage of your chocolate, the spread may vary in firmness. A quick zap in the microwave can soften a firm batch, while brief chilling helps if it becomes too soft. Always let it return to room temperature before serving for the best texture and flavor.