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Chocolate Rocas with Hojiblanca Olives and Almonds

Yields1 Serving

Chocolate Rocas with Hojiblanca Olives from Spain and Almonds

 1 ½ cups black Hojiblanca olives
 2 cups dark chocolate (82%)
 ¾ cup roasted almonds
 Zest of 1 large lemon
1

Bring a pot with water in its base to medium heat.

2

Place the chocolate in a metal bowl above the pot, in order to slowly melt it.

3

Chop the almonds roughly.

4

Slice the Hojiblanca olives to your liking. One option is Julienne-style.

5

Toss the Hojiblanca olives with the almonds in a bowl.

6

Once the chocolate is smooth and shiny, pour it over the olive and almond mixture.

7

On a tray, use a tablespoon to make bitesized rocks on parchment paper.

8

Before refrigerating the rocas, grate lemon zest on top of each one.

9

Allow them to cool in the fridge.