Review and complete
Ingredients:For the ganache:
Dark chocolate 600 gr.
Cream 800 gr.
Valdecuevas Chef EVOO 25 gr.
Spice mix Tt.
• Heat the cream with the spices to 90 º C, add the EVOO and set aside.
• Add the dark chocolate and mix.
• Let the mixture settle in the fridge so it gets compact.
Finishing touches and presentation:
Make a quenelle with the dark chocolate ganache, add EVOO, sprinkle some Maldon salt and plate together with a caramelized torrija and oil gumdrops.
Pago de Valdecuevas Chef´s contribution to the dish:
Its acts as the emulsifier in the ganache, enhancing the taste of the dark chocolate and softening its strong taste.
Pickled partridge salad with vegetables and Valdecuevas Chef oil
Low temperature egg with confit potato, chorizo meat braised in Pedro Ximenez and Boletus Edulis
Valdecuevas Chef Extra Virgin Olive Oil Butter