Chocolate Rocas with Hojiblanca Olives from Spain and Almonds


Chocolate Rocas with Hojiblanca Olives from Spain and Almonds
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Ingredients:

 1 ½ cups black Hojiblanca olives
 2 cups dark chocolate (82%)
 ¾ cup roasted almonds
 Zest of 1 large lemon

Preparation:

1

Bring a pot with water in its base to medium heat.

2

Place the chocolate in a metal bowl above the pot, in order to slowly melt it.

3

Chop the almonds roughly.

4

Slice the Hojiblanca olives to your liking. One option is Julienne-style.

5

Toss the Hojiblanca olives with the almonds in a bowl.

6

Once the chocolate is smooth and shiny, pour it over the olive and almond mixture.

7

On a tray, use a tablespoon to make bitesized rocks on parchment paper.

8

Before refrigerating the rocas, grate lemon zest on top of each one.

9

Allow them to cool in the fridge.

Chef’s Tips:
1. It’s very important that the metal bowl not come into direct contact with the water, in order to avoid burning the chocolate.
2. Lemons and other citrus fruits are porous by nature. Make sure they’re very clean before zesting them.

Credits: Chef Tigretón from ChefTigreton.com

Ingredients

 1 ½ cups black Hojiblanca olives
 2 cups dark chocolate (82%)
 ¾ cup roasted almonds
 Zest of 1 large lemon

Directions

1

Bring a pot with water in its base to medium heat.

2

Place the chocolate in a metal bowl above the pot, in order to slowly melt it.

3

Chop the almonds roughly.

4

Slice the Hojiblanca olives to your liking. One option is Julienne-style.

5

Toss the Hojiblanca olives with the almonds in a bowl.

6

Once the chocolate is smooth and shiny, pour it over the olive and almond mixture.

7

On a tray, use a tablespoon to make bitesized rocks on parchment paper.

8

Before refrigerating the rocas, grate lemon zest on top of each one.

9

Allow them to cool in the fridge.

Chocolate Rocas with Hojiblanca Olives from Spain and Almonds