CHOHC

Chocolate goes a long way with so many different ingredients, in so many different forms, and different temperatures. As I get older, my taste for savory is really taking over the sweet. Combining chocolate with savory ingredients makes me appreciate the chocolateeven better. Ingredients like salt, but also Espelette pepper, saffron and of courseolive oil. Olive oil ganache with freeze dry soy sauce has been one of the latest combination that we are serving as a pre-dessert on the tasting menu. The ganache is molded in a silicon mold to forma long tube, cut into pieces, and sprayed with chocolate to give it the aspect of sand. The chocolate is seasoned with crushed soy powder.

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