ok, ok, ok, The secret is out.  For those that haven’t come by the farmer’s market, it’s your lucky day, because I am now posting the famous recipe that makes most people drool when I tell them.  I don’t need to say much, because you can read a chef’s e-mail to me when he tried this at his restaurant this past week:

“I met you last Friday at the Venice Market, bought then a sampler of your various chocolates. I took your idea of chocolate and cheese and went with it. For a special dinner, three customers at our restaurant, I cut a round of brioche, toasted it quickly in a 500* convection oven, put a slice of Mayan on the brioche, melted it slightly in the oven, topped it with fresh goat cheese from Soledad Goats, candied kumquats to finish. Spectacular! We then set up a sampler tray for all of the staff (and a few lucky customers!). Everyone went gaga, which is how I suspect most people react when they first taste your chocolate. Although we’ve had similar, unconched varieties in Italy, yours has made a much bigger impression. It’s so alive, delicious, wonderful. I certainly will switch to ChocoVivo once I’ve worked through the Valrhona 66% Caraibe I have in stock. Glad to have met you, and thanks!”

- DJ Olsen, chef @LOU

Below are the official recipe and pictures. ———————————————————————————————–

ChocoVivo

Chocolate + Bread + Cheese

- Take a piece of artisan bread and lay a chocolate “rustic bar” on top of the bread.
- Lightly toast Chocolate + Bread (Approx 30 seconds). Chocolate can burn so be careful.

-  Chocolate will come out like softened butter.  Spread chocolate with a knife to coat the rest of the bread or just leave it as is – a beautiful rustic piece of melted chocolate

-Add the following on top of the Chocolate + Bread:

- Fleur de Sel or a light flakey sea salt.

- Drizzle of Olive Oil.

- Cheese (from cheddar, goat cheese, to a crumbled blue cheese like gorgonzola)

Pair with a bold Red Wine (white wine with the spicy Mayan) and enjoy!

Bon Appétit!