Think of adding a nut crumble to the top of this. Crush any type of salted roasted nut and serve to add texture. My favourite would have to be macadamias. I did serve this just last week at Cobram Harvest 2018 to my lucky Insider Club winners. AND I used the First Harvest EVOO, which is so amazing and available online for my followers during the month of May 2018 with free shipping to Australian addresses, if you use the cookingwithtenina code at checkout. So go read all about it and get this happening kids...you will not regret it at all. THE very best EVOO there is in the world. No kidding.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 50 Grams honey BUY
- 200 Grams chocolate dark callets (anything above 54%) BUY
- Pinches pink salt flakes BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) First Harvest if possible BUY
- Cocoa to dust
Place all ingredients except the cocoa into the Thermomix bowl and melt 5 min/70°C/speed 1. Stop and scrape down sides of bowl as needed.
Pour into glasses or pots and set in the fridge,
Dust with cocoa and serve at room temperature. Preferably with something crunchy on the side.
I served this with the newly added Almond Thins at Cobram. FYI.