Dark chocolate and olive oil spread

Much of the world’s cocoa is produced using child labour and slavery. Unsurprisingly it’s a fact that many of us would rather not think about. This Mother’s Day make sure you don’t give your mum a chocolate gift which has involved mistreatment of kids.

Thankfully many of the world’s big chocolate producers have committed to using 100 per cent slave-free cocoa and you should be able to find good quality fair trade chocolate at any Inner West delicatessen or supermarket.

I guarantee this recipe will curb your desire for other commercial chocolate spreads. Based on a classic ganache recipe of chocolate and cream, the olive oil imbues the most glorious glossiness and a subtle fruity finish. To make it extra special, why not sprinkle over some crushed caramelised nuts along with the sea salt?




• 200g (1 ¼ cups) fair trade dark chocolate
• 150ml (2/3 cup) double cream (NOT thickened cream!)
• 25ml (2 tbsp) extra virgin olive oil
• 30g (2 tbsp) raw sugar

Makes enough to fill a standard 400g jam jar



1. Break the chocolate into small pieces (no bigger than 2cm square) and place in a deep heatproof bowl.

2. Warm the cream and sugar in a saucepan until simmering gently.

3. Pour the hot cream over the chocolate, stirring thoroughly until all the chocolate is melted. If any pieces do not melt, you can microwave the bowl for 5 seconds at a time, stirring well, until completely smooth.

4. When slightly cooled, stir in the olive oil.

5. Pour into a clean, dry jar and screw on the lid.

6. Allow to cool completely.

7. Serve thickly spread on warm sourdough toast and sprinkled with sea salt.

8. Store in a cool, dark cupboard for up to a week, or keep in the fridge if you want it to last longer.


Words: Olivia Mackay, www.scoffandquaff.wordpress.com