Much depends on where you live. I get my olive oil from Sicily (and it come in 5L tins) but this brand is very good: https://www.olioarke.it/en/home and they may ship?
You two are terrific together! I'm going to make this!
The book is beautiful, David. It's so much more than a cookbook--I love all the stories. The photos are gorgeous! Loved your description of the week at the Belgian chocolate school, too.
I'm watching on my PC (the way I like to watch), and the format is perfect--thanks for fixing that!
Just received your book on chocolate that I pre-ordered and since you will be signing at Dandelion tomorrow I hope they will give you a whole plate of s'mores! Kate in Boca-adjacent
Heading to the kitchen in a minute to make this! First related to your "that's how I roll" comment in the video, I thought I'd share a funny comment from a NY Times recipe, where the person made some sort of change and stated, "because I do what I want"! Don't we all?
Looks fab, although I'd miss the hazelnuts. David's suggestion to use hazelnut oil (maybe half of the half cup, since it's expensive) could rectify that. Walnut oil might also be interesting. Avocado oil?
I just finished a jar of Bonne Maman chocolate hazelnut spread that I had discovered at the supermarket and immediately bought another one. (Even the jar is cute.) A favorite snack was to put a little of it into a small bowl and dip apple and/or orange slices into it, and sometimes plain cookies. Mmm.
I'm having this vision of spreading this in a baked pastry case and filling with, say, cherry jam. Do you think that would work? Maybe with some whipped mascarpone on the side?
How fun! I love you two.
I would love recommendations for olive oils, David. I don't know much about them.
Much depends on where you live. I get my olive oil from Sicily (and it come in 5L tins) but this brand is very good: https://www.olioarke.it/en/home and they may ship?
They ship, just not to the United States. Thank you for the recommendation, David. I'll see if I can compare this oil to something in the U.S..
Love you are so genuinely enjoying each other's company!
Any recommendations on the type of olive oil to use? There are so many out there from which to choose!
I thought the finishing item was going to be some kind of liquor. Love seeing two of my favs together!
You two are terrific together! I'm going to make this!
The book is beautiful, David. It's so much more than a cookbook--I love all the stories. The photos are gorgeous! Loved your description of the week at the Belgian chocolate school, too.
I'm watching on my PC (the way I like to watch), and the format is perfect--thanks for fixing that!
I’m using my iPhone.
Thanks for letting me know. It looks okay on my phone. Maybe try refreshing the page?
Will do. Thanks a bunch.
Just received your book on chocolate that I pre-ordered and since you will be signing at Dandelion tomorrow I hope they will give you a whole plate of s'mores! Kate in Boca-adjacent
I hope so too - they're so good!
I got the book!!!!! I will definitely look for this in the book. Yummy!!
I made it right after I read it and am waiting, impatiently, for it to be tasted! YUM!
Heading to the kitchen in a minute to make this! First related to your "that's how I roll" comment in the video, I thought I'd share a funny comment from a NY Times recipe, where the person made some sort of change and stated, "because I do what I want"! Don't we all?
25 grams seems too low for 1 cup of cocoa.
Thanks for clarifying, David.
Yes. I read it as 1 cup cocoa.
Are you on a desktop or mobile device? It's coming through fine on my desktop computer.
It's 1/4 cup of cocoa powder (25g). Is it showing up differently for you in the template?
Looks fab, although I'd miss the hazelnuts. David's suggestion to use hazelnut oil (maybe half of the half cup, since it's expensive) could rectify that. Walnut oil might also be interesting. Avocado oil?
I just finished a jar of Bonne Maman chocolate hazelnut spread that I had discovered at the supermarket and immediately bought another one. (Even the jar is cute.) A favorite snack was to put a little of it into a small bowl and dip apple and/or orange slices into it, and sometimes plain cookies. Mmm.
I bought local hazelnut oil from native hazelnuts. I got to try that first, however a batch of each, hazelnut and olive oil wouldn't be a bad thing😊
This would be far too dangerous for me to have in the house!
The good thing is that it lasts quite a while, so you can just have one spoonful a day : )
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Oh wait, you were serious. Well, to be fair to you, we've never met in person, so....
I'm having this vision of spreading this in a baked pastry case and filling with, say, cherry jam. Do you think that would work? Maybe with some whipped mascarpone on the side?
It's spreadable at room temperature so it could be spread on a pastry dough, but it may need to be rewarmed slightly to make it more fluid.
Any suggestions for someone who would enjoy this chocolate spread but doesn't care for the flavor of olive oil? Flavorless oil? Clarified butter?
I think you could use any neutral-tasting oil, and if you have some almond or hazelnut oil, use some of that in place of some of the neutral oil : )
Thank you! Almond oil is pricy, but I imagine that a mix of almond oil and flavorless oil might taste very pleasant.
David—Received The Book the other day. Can’t decide what recipes to try first. Also, thank you for taking the time to personalize it.