David Lebovitz Newsletter
Chocolate-Olive Oil Spread
Why It Matters
The episode showcases how a simple ingredient swap—olive oil for traditional butter or hazelnut paste—can reinvent classic comfort foods, appealing to health‑conscious bakers without sacrificing flavor. For listeners interested in home baking, the conversation offers practical tips, a unique recipe, and insight into collaborative culinary creativity, making it timely for anyone planning holiday desserts or looking to expand their pantry repertoire.
Key Takeaways
- •Chocolate olive oil spread replaces traditional hazelnut spreads
- •Recipe uses sifted cocoa, powdered sugar, bittersweet chocolate, olive oil
- •Serve on croissants, baguettes; finish with flaky sea salt
- •Can thicken at room temperature or refrigerate for hours
- •Collaboration with Deb Perlman highlights Smitten Kitchen’s technique
Pulse Analysis
The latest episode of Chocolate-Olive Oil Spread introduces a new chapter in The Great Book of Chocolate, featuring a collaboration between host and Deb Perlman of Smitten Kitchen. The conversation centers on replacing the ubiquitous hazelnut spread with a sophisticated olive-oil-based chocolate spread that feels both grown-up and indulgent. Listeners learn why the host chose to spotlight this recipe: it honors family nostalgia while offering a healthier fat profile. The episode also highlights the cross-Atlantic inspiration, drawing on a Parisian bakery, Terroir d'Avenir, to demonstrate authentic serving ideas.
The recipe itself is straightforward yet precise. Half a cup of extra-virgin olive oil is melted with four ounces of bittersweet or semi-sweet chocolate, then combined with sifted cocoa powder and powdered sugar to avoid grainy clumps. The host stresses a smooth, fully melted texture, optionally leaving tiny chocolate flecks for added bite. After cooling, the spread can set at room temperature over six to seven hours or be accelerated in the refrigerator for a couple of hours before jarred.
A finishing sprinkle of flaky sea salt amplifies both sweet and savory notes. For professionals in food development or upscale café menus, this spread illustrates how traditional dessert fats can be reimagined without sacrificing richness. ' The episode's SEO-friendly language—chocolate spread recipe, olive oil chocolate, Smitten Kitchen collaboration, French bakery inspiration—positions the content for discovery by chefs, food writers, and health-conscious consumers alike. As the host and Deb wrap up, they invite listeners to experiment, reinforcing the book's promise of over fifty innovative chocolate desserts.
Episode Description
A video with Deb Perelman of Smitten Kitchen
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