30 Nov 2020
- 4 oz chevre
- 4 oz bittersweet chocolate
- 2 tsp safflower (or other neutral) oil
- Maldon (or other crunchy) sea salt
Roll the chevre into small spheres and spread them out on a parchment paper covered baking sheet. Put them in the freezer and allow them to freeze.
The oil lets you cheat on tempering the chocolate. It helps stabilize the crystal structure, and keeps the chocolate from blooming even when it hasn’t been tempered.
Gently melt the chocolate with the oil, stirring it until all lumps are gone. Let it cool a bit.
Dip the chevre spheres into the chocolate and put them back onto the parchment paper to set. Sprinkle a bit of crunchy salt on top of each one after it is dipped – act fast, though, because the chocolate will set very quickly!
Store in the fridge. Serve cold but not frozen.