Being one that has something close to an obsession to sweet and savory combinations (and would dip french fries into my chocolate frosty when I was college), this ganache that we had in Florence, made with the oil from local, organic olives was molto delizioso.
I can't say enough about this recipe and how mighty fantastic and easy it is to whip together. Given to me by our hostess, Elisabetta Galardi of Fattoria di Poggiopiano, it's like nearly every recipe from Italy: a few, simple ingredients of the freshest quality makes for a non-fail dish.
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For the chocolate and olive oil ganache:
• 8 oz. dark, semi-sweet chocolate (64%), chopped into small pieces
• 1/2 cup heavy cream
• 1/4 cup white sugar
• 1/2 cup olive oil
Heat the cream and sugar in a saucepan. Boil for 30 seconds. Pour over the chocolate, and stir until smooth (if not all of the chocolate melts, return to the saucepan and warm very gently until smooth, and return to the bowl).
Allow the mixture to cool slightly, and add the olive oil, stirring constantly. Allow to cool completely until firm (in the fridge, if necessary).
Serve on warm toasted sourdough bread, drizzle with olive oil, and sprinkle some kosher salt over the top - take a bite, close your eyes, sit back, and sigh (and maybe you'll find yourselves in Tuscany).