This is my version of a dessert I couldn’t resist at Laiola, a Catalan-inspired restaurant in San Francisco. At the restaurant, a plate held a scoop of ganache and a slice of rustic grilled bread. A delicate California Arbequina olive oil was drizzled over all. I mounded the ganache on the bread and took bites, the olive oil dripping from my fingers. It was delicious.
The restaurant used a mix of dark and milk chocolate, but I prefer all dark chocolate (Valrhona’s fruity Manjari is a good choice). I’ve taken the liberty of using a delicate extra virgin olive oil instead of butter to make the ganache.
An immersion blender ensures the proper emulsification of the ganache.
