Salted dark chocolate and olive oil slab with filo pastry twists

Salted dark chocolate and olive oil slab with filo pastry twists

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Salted dark chocolate and olive oil slab with filo pastry twists

Print Recipe
Serves: 8 – 10 Time: 1 hr + 1 hr, to set

Ingredients

  • DARK CHOCOLATE SLAB

  • 30ml (2 tbsp) olive oil
  • 80ml (1/3 cup) fresh cream
  • 5ml (1 tsp) fleur de sel + extra, to sprinkle
  • 3 x 100g slabs good-quality dark
  • chocolate, roughly chopped
  • FILO TWISTS

  • 4 sheets filo pastry
  • olive oil, to brush
  • salt, to taste

Instructions

1

For the dark chocolate slab, line the base and sides of a small loaf tin/rectangular plastic container of about 22cm x 10cm with a single piece of baking paper: cut a large piece of baking paper, and press it into the base and up the sides of the dish – there shouldn’t be any gaps where the liquid chocolate could escape and flow out of the confines of the baking paper. (The paper doesn’t need to be perfectly smooth – a few crinkles will result in lovely texture in the finished product). Put the 30ml (2 tbsp) olive oil, fresh cream and fleur de sel in a small pot, and bring to a boil. Remove from heat, add the dark chocolate and whisk until smooth.

2

Pour the chocolate mixture into the lined loaf tin/container and place in the fridge to set, at least 1 hour.

3

Preheat the oven to 180˚C. While the chocolate slab sets, make the filo twists by halving the filo sheets, lengthways. Proceed to cut each length into 3 strips, widthways, to form 6 rough rectangles. Brush each rectangle with a little olive oil and sprinkle with salt to taste, then roughly twirl the rectangle up to make long twists. Lay the filo twists on a baking sheet and bake in the oven until crisp and golden, about15 – 25 minutes.

4

To serve, turn the chocolate slab out onto a serving plate and sprinkle lightly with a little extra fleur de sel. Scatter the filo twists around and slice to serve.

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