White chocolate with black olive

1. Melt 200g of the white chocolate by placing it in a bowl and heating the bowl over a pan of hot water, making sure that the bowl does not touch the water.
2. Use a thermometer to make sure that the melted chocolate does not get hotter than 40°C.
3. When melted, add the rest of the white chocolate a little at a time until the chocolate reaches a temperature of 25°C.
4. Keep warm at a temperature of no more than 28°C. To test whether the chocolate is properly tempered, dip the point of a knife in the chocolate and then set it on the workspace for a few minutes. You want the chocolate to solidify within 3 minutes, and retain some shine.
5. Drain the olives and chop them to the desired grain size.
6. Fold the white chocolate into the olives and immediately spread out on acetate foil. This is the best surface to use because it will give the chocolate a nice shine.

Serving suggestions:

• As a component in a dessert, e.g. with mango.
• As a dessert amuse-bouche or as part of a selection of friandises.
• Perfect in a composition with components of orange, white chocolate and passionfruit.