Chocolate and Sea Salt

Chocolate Pudding "Fregolata" with Sea Salt and Espresso Infused Olive Oil

On a Trip to the bay area last year we had the pleasure of dining at A16. One single dish stood out to me more that any other item on the menu. It was the chocolate pudding with sea salt and olive oil. It was so simply sublime. I vowed that one day I would recreate it. This Chocolate Pudding or in Italian "Budino" rest on top of a chocolate shortbread "Fregolata." I finish it with Cypress sea salt flakes and a drizzle of espresso infused olive oil. It is very simple and does not required a p.h.d. in baking. All you will need is a blend of soul, intuition and grace. 


For the Chocolate Shortbread Tart Shells


2 egg yolks
1 Tbs Heavy Cream
1 3/4 cups of "00" flour or All purpose
1/2 Cup of unsweetened Cocoa Powder
7 ounces unsalted butter at room temperature
1/3 cup of sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon of kosher salt


In a bowl, whisk together the egg yolks and cream and set aside. In another bowl, sift together the flour and cocoa powder and set aside. In a stand mixer fitted with a paddle, combine butter, sugar, vanilla and salt and mix on medium speed for three minutes until creamy and smooth. Reduce speed to low and mix in dry ingredients all at once and mix until barely combined. Drizzle in the egg mixture and mix briefly. Chill the dough in plastic wrap. When the dough is chilled mold into buttered tart shells and eight of an inch thick and set in freezer until very cold. Bake off at 350 degrees for about 20 minutes or until dry.


For the Chocolate Pudding 


7 oz of bittersweet chocolate ( Good Quality) chopped
1 1/2 oz of milk chocolate chopped
1/2 cup whole milk
6 egg yolks
1/3 cup of sugar
2 cups of heavy cream


Combine chocolates over a double boiler on low to melt the chocolate. Meanwhile warm the milk until barely simmering. In a bowl, whisk the egg yolks and sugar and gradually whisk in the warm milk. When the chocolate has melted strain the milk mixture over the chocolate and mix. In a small pot warm half the cream over medium heat to simmer. Remove from heat and stir into the chocolate mixture. Then stir in the remaining cream. Pour into a baking dish and cover. Put baking dish into a water bath and bake at 300 degrees for about 50 to 60 minutes. Or until the edges are set and the the center is loose but slightly set. Mix the pudding and chill for at least four hours to set. 


For the espresso infuse olive oil 


I like to use a fruity olive oil to help contrast the bitter flavor of the espresso.


You will simply blend 1 cup of olive oil with 2 tablespoons of espresso beans. Chill the oil after it has been blended and don't strain out the little bits. 


To serve you will place about a quarter cup of chocolate pudding into each tart shell. Garnish with a sprinkle of sea salt and a generous drizzle of the espresso olive oil.


ENJOY !!!