Chocolate Pot with Gin Mare Biscuits, Salt and Olive Oil
Serves: 6
Experience Spain’s iconic culinary pairing of Gin & Tapas with iconic chef José Pizarro and Gin Mare. Partnering together to bring an authentic yet contemporary taste of the Mediterranean, inspired by the unique savoury botanicals of Gin Mare. Showcasing the herbaceous flavours of olive, thyme, basil and rosemary, José Pizarro crafted each dish to delicately incorporate each of Gin Mare’s botanicals, for a selection of unique dishes. Each recipe has been expertly paired with a gin cocktail to enhance and complement the flavours.
Ingredients:
For the chocolate pot: 200g dark chocolate, broken into pieces 75ml milk, warmed to room temperature 200ml double (thick) cream, out of the fridge for 20 minutes or so For the Gin Mare biscuits: 150g flour 50g butter 50g white sugar 30g white chocolate 10g confit black olives A handful thyme leaves 100ml Gin Maremethod:
- Preheat the oven to 180°C. Line one baking sheet with baking paper.
- To make the biscuits, beat flour, butter, sugar, white chocolate, confit olives, add the gin mare at the end and mix all together.
- Roll small balls of the biscuit mixture in your hands (about golf ball size), place on the baking tray and then flatten out gently with the back of a spoon.
- Melt the chocolate in a bain-marie until smooth. Very slowly add the milk, then the cream. Pour into six small pots and leave to set in a cool place (or in the fridge if your kitchen is very hot) before serving with the biscuits.
- Cook in the oven for around 20-30 minutes until lightly golden. Have a rolling pin ready and as soon as the biscuits are out of the oven, lay them over the rolling pin so that they cool and harden in a curled shape. Set aside on a wire rack.
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