Back in June we visited Prune Restaurant in New York with some fellow olive oil aficionados and were taken with their "bread and chocolate" dessert. At our store in Saratoga Springs, Tina made our very own version of this dish using our Granellona Brut Coarse Chocolate Hazelnut Spread and Ravida Extra Virgin Olive Oil on top of crusty bread. Serve warm or at room temperature. Sophisticated entertaining doesn't get any easier!
For another interpretation of olive oil & chocolate pairing, try our recipe for Extra Virgin Chocolate Sorbet.
