Chocolate Truffles: Food of the Gods

A recipe from Chuao Chocolatier Michael Antonorsi

I was overwhelmed with sensory experiences at Eat Retreat Anderson Valley. After the olive oil tasting session, I decided to experiment with Vincent’s arbequina olive oil in my chocolate truffles. The combination was elegant, aromatic and velvety. It melted instantly in your mouth, releasing the aromas in the chocolate and olive oil for a balanced sweet and savory taste.

The fact that these truffles have no cream or butter gives them a long shelf life so you don’t have to eat them all at once. Start with great tasting chocolate and all will be well. Add some amazing olive oil and the day will be brighter. Finish with a touch of sea salt and you will agree with the scientists that named chocolate “food of the gods” (Theobroma cacao).

  • 8 oz of extra virgin olive oil; we used a mild arbequina
  • 1.5 lb of dark chocolate (58% to 60% cacao content)
  • 1⁄2 teaspoon of sea salt

Melt the chocolate over a double boiler. Avoid water splashing into the chocolate. Add the olive oil and salt, and mix well. Allow the mixture to cool down and firm up.

With a heavy spoon or melon baller, scoop individual portions and roll by hand using cacao powder to prevent sticking. If the mass becomes too hard to roll by hand, scoop the portions and toss them on cacao powder. They will look rustic and will taste delicious.