Chocolate Spread with Organic EVOO

The healthiest chocolate spread you have ever tasted. Extra virgin olive oil gives it a silky texture that no butter can match, and the fruity notes of Coupage Natural add a whole new aromatic dimension.

At Suerte Alta we have been using our oils in baking for years, and this spread has become one of the team’s favourites. No preservatives, no palm oil, all the flavour — and with the polyphenols of the finest organic EVOO in Spain.

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Chocolate spread with organic EVOO

No butter, no palm oil. Just 70% dark chocolate, Coupage Natural from Suerte Alta and four more ingredients. Ready in 20 minutes.

Course Breakfast

Total Time 20 minutes minutes

Servings 6

Ingredients

• 200 g 70% dark chocolate Sin aceite de palma, de buena calidad
• 4 tbsp Coupage Natural EVOO Suerte Alta · PDO Baena
• 1 tsp vanilla extract Pure extract, not synthetic essence
• 100 ml whipping cream At least 35% fat
• 2 tbsp acacia honey Or agave syrup for a vegan version
• 1 pinch sea salt Salt enhances the flavor of the chocolate

Instructions

• Chop the chocolate

  Chop the dark chocolate into small pieces and place it in a heatproof bowl. The finer you chop it, the faster and more evenly it will melt.
Use good-quality bar chocolate, not industrial chips. The difference in flavor is remarkable.
• Heat the cream

  Heat the cream over low heat until it starts to steam (85-90°C). Do not let it boil. When small bubbles appear around the edges, it’s ready.
• Melt the chocolate using the ganache technique

  Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes without stirring. Then mix with a spatula from the center outward in circular motions until you get a smooth, glossy ganache.
• Blend the vegetables

  Remove the peppers, tomato, carrot and leek; peel the tomato. Blend all the vegetables and pour the resulting sauce over the beans.
• Drizzle in the EVOO in a thin stream

  Wait until the mixture cools to about 40°C (warm to the touch). Drizzle in the Coupage Natural in a thin stream while stirring constantly. The oil emulsifies with the chocolate, giving it a uniquely silky, glossy texture.
If the chocolate is too hot, the oil will separate. Ideal temperature: 38-42°C.
• Add honey, vanilla and salt

  Add the honey, pure vanilla extract and the pinch of salt. Salt may seem counterintuitive, but it greatly enhances the flavor of the chocolate. Mix well until everything is combined.
• Rest and store

  Let it cool at room temperature for 30-45 minutes. The spread will be liquid while warm (this is normal) and will firm up as it cools. Pour into a glass jar. In the fridge, it will have the perfect spreadable texture by the next day.
Keeps for up to 3 weeks in the fridge. Take the jar out 15 min before using to restore its texture.

Notes

• For a more intense version, use 85% chocolate and reduce the honey to one tablespoon.
• Add 1 teaspoon of instant espresso coffee to boost the chocolate flavor.
  Try Picual en Envero instead of the Coupage: its subtle peppery kick makes a more complex and interesting spread.
• For weddings and events: pour into personalized 50ml jars. An original and healthy gift idea.
• If the oil separates, warm it slightly and re-emulsify by whisking vigorously.