Mini Chocolates with high phenolic Olive Oil with mint aroma
Cretan cuisine – Dessert – Chocolate
Servings: About 40 chocolates.
Preparation time: (20 minutes)
Chill for 2 hours in the refrigerator
360gr chocolate 60% couverture.
100gr extra virgin olive oil
160gr water with mint
5 mint leaves
A little cocoa powder.
Place the chocolate in small pieces in a saucepan and place in a bain marie, stirring with a wooden spatula until melted.
In a small saucepan or kettle, boil the water and add the mint leaves, removing the water from the heat for 5 minutes.
Cool the water quickly by putting the kettle in ice
Add the extra virgin olive oil, stirring constantly, and then the mint water until the chocolate mixture of olive oil and water is homogenous.
Carefully pour the mixture into silicone molds, and refrigerate for 2 hours.
Finally, unmold the chocolates and sprinkle them with the cocoa.
Accompanied with sweet Samos wine or an Espresso coffee.