• Cut olives in half
• Blanch the olives 2 changing the water each time to make them less salty.
• Melt the sugar in the water over medium heat. Quiver for 2 minutes.
• Add the olives and quiver over medium-low heat for 15-20 minutes.
• Remove from heat and let cool.
• Leave mature in the fridge for 24 hours.
• Once olives are sweetened, melt the chocolate in a double boiler
• Add sweetened olives.
• Coat well.
• Place on a baking sheet lined with parchment paper.
• Put in the fridge and let set.
• Break the chocolate bark into small pieces and place in chocolate mousse verrine.
Melt the chocolate in a double boiler.
1. Remove from heat and let cool slightly. Add oil, egg yolks, water and salt. Beat until all ingredients are well incorporated.
2. Whip egg whites and cream of tartar
3. Then, add sugar and beat to stiff peaks
4. Put half of the egg whites mixture into the chocolate and fold gently until well mixed. Do not stir or whisk.
5. Then, add the rest and fold the mixture until everything is well mixed.
6. Dress in 8 terrines.
7. Let cool in the fridge for a minimum of 4 hours.
Preparation: Nancy Bordeleau