KALAMATA OLIVE AND DARK CHOCOLATE COOKIES
A composition which invites you to discover the distinct notes of Kalamata olives with the dark chocolate into delectable cookies…
Ducasse’s Influence
This celestial pairing, seemingly crafted in the heavens, was inspired by none other than the renowned Ducasse.
The impact of esteemed chefs shapes the trajectory of innovation. One fortuitous day, I stumbled upon a recipe by the culinary maestro Ducasse. The prospect of blending the Kalamata olives with the dark chocolate stirred my curiosity, prompting an immediate resolve to recreate this divine fusion.
Judgment Day
Transforming my kitchen into a stage, I enlisted the selective palates of close friends as judges. Their enthusiastic reception of these Kalamata olive and dark chocolate cookies and their adoration, expressed with an emphatic “j’adore,” echoed through the room, validating the special nature of this combination.
In the pursuit of perfection, a delicate dance with proportions ensued, a nuanced choreography aimed at refining the taste of both chocolate and olives. This subtle adjustment, akin to an artist perfecting brushstrokes on a canvas.
Perfect for Christmas
As the festive season approaches, these cookies emerge as a thoughtful gift for loved ones. Wrapped in the spirit of Christmas, their simplicity of preparation renders them an ideal present.
The Epitome of Chocolate Excellence
I advocate for the use of Valrhona chocolate, an ingredient synonymous with excellence in the world of chocolatiers. As a connoisseur, I implore fellow cooking enthusiasts to invest in this exquisite chocolate!
The Artisanal Roots
Valrhona, a distinguished French chocolate manufacturer, boasts a storied legacy that began in 1922 under the visionary Albéric Guironnet. Originating as the Chocolaterie du Vivarais in Tain l’Hermitage, a quaint town in the Rhône Valley, Guironnet, a skilled pastry maker and confectioner, laid the foundation for an enduring chocolate empire.
Over the decades, Valrhona has evolved into a global powerhouse, earning acclaim as one of the foremost producers of premium chocolates. Renowned for their unwavering commitment to excellence, the brand is synonymous with exceptional quality, and a steadfast dedication to sustainability.
What sets Valrhona apart is its meticulous approach to crafting vintage chocolates, sourced from beans harvested in specific regions during a single year. Committed to sharing its wealth of knowledge, Valrhona established “L’École du Grand Chocolat”, an institution dedicated to imparting expertise to chefs and chocolatiers worldwide.
Valrhona’s extensive product line showcases a diverse range, including chocolate confectionery, plain and flavoured chocolate bars, as well as bulk chocolate available in both bars and pellets. The brand’s impact on the pastry industry has been profound, with its innovative contributions leaving an indelible mark.
A Purple Bite of History
The Kalamata olive, also recognized as the Kalamon olive is a large, dark purple olive with a harmonious blend of sweetness, saltiness, and a hint of bitterness. This complex taste sensation is achieved through a traditional fermentation process that imparts the olives with their dark purple colour signature and meaty texture. Its nomenclature pays homage to the ancient city of Kalamata, in the southern Peloponnese region of Greece. With roots extending back millennia, the olive tree, believed to have originated in the East Mediterranean.
Integral to daily life in Greece, Kalamata olives hold the esteemed PDO (Protected Designation of Origin) status, symbolizing their unique connection to the terroir of their origin. These olives are meticulously hand-picked to ensure their integrity and prevent bruising. Indigenous to the Peloponnese peninsula, particularly the fertile region of Messinia, and extending into the neighboring Laconia area, Kalamata olives have been an intrinsic part of Greek cuisine for centuries.
The olive tree, revered for its resilience and symbolic significance, has been a part of Greek culture for millennia. Its branches have graced the Olympic Games as prizes for champions, embodying the values of excellence, sportsmanship, and community.
In fine
My Kalamata olive and dark chocolate cookies stand as an ode to the convergence of unexpected ingredients. I extend an invitation to fellow epicureans to embark on their own escapade, enjoying the nuances of taste and texture that await in this divine amalgamation…
KALAMATA OLIVE AND DARK CHOCOLATE COOKIES
Ingredients
- FOR 12 COOKIES
- 80 g butter melted
- 50 g caster sugar
- 70 g dark chocolate chopped chopped. Caraibe Valrhona for me
- 100 g Kalamata olives destoned and chopped
- 1 egg
- 1 drop of vanilla essence
- 150 g flour
- 1 tsp bicarbonate of soda
Instructions
- Preheat your oven to 100 °C.
- Dispose the olives on a baking tray and leave them to dry for 30 minutes.
- Meanwhile, in a large bowl, whisk the butter with the sugar, the vanilla and the egg.
- Add bit by bit the flour with the bicarbonate, chocolate and dry olives.
- Preheat your oven to 180 °C.
- Shape little bowls from the dough and dispose them on a baking tray lined with baking paper.
- Put in the oven for 15 minutes.
