There’s something so magical about this combo: dark chocolate, olive oil, and flaky salt. ⁠ Inspired by pan con chocolate tapas had while I was in Barcelona! So simple and decadent. ✨ Here’s how to make the dark chocolate ganache: • 250g full fat cream⁠ • 250g of high quality 70% dark chocolate. I’ve used @huntedandgathered 70% Dominican Republic chocolate. Melbourne based bean to bar. Single origin, organic, made from only 3 ingredients, cacao, coconut sugar and cacao butter. With a deep aroma. Gently warm the cream (don’t let it boil), take it off the heat, and add the chopped chocolate. Let it sit for a minute before stirring until glossy and fully melted.⁠ Transfer to a container and let it cool until firm. You can chill it, but bring it back to room temp before serving.⁠ ⁠ Scoop trick: warm your spoon and wipe it with olive oil for smooth, satisfying curls.⁠ Finish with your best EVOO and flaky sea salt.⁠ ⁠ 📌 Save this pairing for your next dinner party or shnack ❤️