Olive oil infuses melted chocolate with a fresh, slightly herby taste that intensifies the rich flavor of dark chocolate. You can dip fruit and other treats in this sauce, create melt-in-your-mouth chocolate bark with it, or simply drizzle it over your favorite ice cream or Belgian waffles.
- 8 ounces dark chocolate discs or pieces, preferably 72% cacao, such as Guittard’s Coucher du Soleil
- 2 tablespoons mild extra virgin olive oil
Melt 6 ounces of the chocolate in a glass bowl placed over simmering (not boiling) water, stirring with a silicone whisk or spatula until fully melted.
Carefully remove the bowl from the heat and place on a towel on your counter. A few pieces at a time, add in the rest of the chocolate. This tempers it, or brings it down in temperature, so that the finished treat is silky. (If you have an instant-read thermometer, the chocolate on the stove should reach 118 degrees and go down to 90 after you add in the rest.) Stir in the olive oil until blended.
Yields about 1 cup of melted chocolate.