Equipment
* optional
Ingredients
Base
- 400 g high-quality white chocolate, chopped or callets
- 2 g ground cardamom, freshly ground preferred
Inclusions
- 80 g kalamata olives, pitted and roughly chopped
- 3 g flaky sea salt
Nutrition (per serving)
Method
Prepare the olives by draining them well and patting them extremely dry with paper towels. Chop them roughly. If the olives are wet, the water will cause the chocolate to seize.
Line a baking sheet with parchment paper or a silicone baking mat.
Place white chocolate in a heatproof bowl. Melt gently using a microwave in 20-second bursts, stirring between each burst, or over a double boiler. Do not exceed 43°C/110°F to prevent separation.
Stir the ground cardamom into the melted chocolate until evenly distributed.
Fold in about 3/4 of the chopped olives into the chocolate mixture, reserving the rest for the top.
Pour the mixture onto the prepared baking sheet. Spread to a thickness of approximately 5mm using an offset spatula.
Scatter the reserved olives and the flaky sea salt over the surface while the chocolate is still wet.
Refrigerate for at least 1 hour until completely set. Once hard, break into irregular shards by hand.
Chef's Notes
- White chocolate is more prone to burning than dark chocolate. If using a microwave, reduce power to 50%.
- For an extra layer of texture, you can oven-dry the chopped olives at 100°C (212°F) for 30 minutes before using to make them chewy rather than soft.
- The quality of the white chocolate defines this dish; look for brands containing real cocoa butter, not vegetable oil.
Storage
Refrigerator: 2 weeks — Store in an airtight container to prevent absorbing fridge odors.
Freezer: 3 months — Texture of olives may change slightly upon thawing.
