Around this time two years ago, Mr. Peach was getting ready to leave for an extended stay in Tarragona, Spain. He had the (AMAZING) opportunity to do a summer exchange at a chemistry research institute there and I somehow finagled my way into working remotely so I could join him there for the last month of his stay.
I don’t know that I have words to adequately describe how grateful I am for the opportunity to live and work in a new place together right before getting married (which we did exactly 2.5 weeks after we returned from Spain). It definitely mitigated a lot of the pressure and craziness of planning a wedding because for one, hanging out in Spain is WAY more fun than picking napkin colors and two, it gave Mr. Peach and I some concentrated alone time together before taking the plunge.
I have so many amazing memories of the time we spent in Catalonia. It’s been one of my most favorite trips and not least of all because (most of) the food was PHENOMENAL. We got to try so many new and interesting foods. So many tasty tapas. So much good wine. Our rule, while there, was to (within reason) say “yes”.
Suffice it to say that we said “yes” to A LOT of food and drink. So much so that my wedding dress almost didn’t say “yes” to zipping up.
So I was shocked to learn, nearly two years later, that I’d missed out on a regional specialty and one of the best things I’ve ever tasted. I was chatting with a coworker/friend who happened to mention the chocolate olive oil spread that he brought back with him from a recent trip to Catalonia.
He just casually dropped it into the conversation like the ingenious combination of rich dark chocolate and fruity olive oil could ever be considered casual. Like I wasn’t going to grill him about the taste and texture. Like I wasn’t going to immediately google anything and everything I could about chocolate and olive oil. Together. Forever.With the end goal in mind (delicious chocolate olive oil spread that is room temperature stable, the consistency of ganache, and melts over warm, toasty bread like that’s its one and only job in life), I made about 4 different batches to try to get it right. It’s a tough job.
I adapted this recipe from a Francisco Migoya recipe in Alta Editions Unconventional cookbook. The proportion of cream to oil to chocolate just worked. Although, I found that I had to whisk the mixture rather than gently stir. My first attempt resulted in a really delicious chocolate spread that had a very strange texture.
I really wanted to make this vegan and omit the heavy cream. You definitely can, but it results in a more crumbly texture that doesn’t melt and spread as beautifully as the version with cream. Though, I did discover that the cream-less version rolled very nicely into little balls that I covered in a little cocoa powder for a vegan truffle. I’ll probably share more on that at a later date.
I’m excited to share this recipe because not only is it creamy and chocolatey and slightly salty in the best way possible, but it’s also really easy to make. Three ingredients and less than 10 minutes of your time.
I’m also really excited to share this recipe because all this talk of our overseas adventures is a reminder (as if I needed one) that we leave for our long-awaited trip to France and Italy in just a few days! In that vein, I would absolutely love any and all suggestions for what we should do, eat, and see while we’re in Paris, the Amalfi Coast, Florence, and Rome. I definitely have a running list (it’s an entire excel workbook) of ideas, but would love more.
and this: and this:BUT, I’m sure my Instagram will be on a constant rotation of food pics and pretty buildings.
And you can always make this Dark Chocolate Olive Oil Spread in the meantime 🙂
- 10 ounces good quality dark chocolate (I used 58% dark)
- ⅓ cup extra virgin olive oil
- ⅓ cup heavy cream
- pinch of sea salt
- Chop the chocolate and place in a large heat proof bowl.
- Whisk together the olive oil and cream in a small saucepan over medium-high heat. Heat until the liquid is just starting to boil and pour over the chocolate. Let sit for 5 minutes and then stir until completely incorporated.
- Pour into an airtight container(s) and let sit for a day to firm up at room temperature.
- Serve over warm, toasty bread topped with a sprinkling of roasted almonds and more sea salt.