Chocolate heart shells

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Conchas cœur chocolat
Photo credit: Céline de Cérou
A PDO
Preparation
50 min
A PDO
Resting time
1h30
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
Mexican bread:
  • 300 g of flour
  • 35 g sugar
  • 1 egg
  • 90 ml milk
  • 1,5 c. à soupe lukewarm water
  • 1 and 1/4 teaspoon of active dry yeast
  • 45 g olive oil from the Baux-de-Provence Valley – ripened olives PDO
  • 1 c. à café of salt
  • 1 c. à café vanilla extract
  • 1 c. à café cinnamon
  • 2 c. à soupe cocoa
Cracker:
  • 55 g butter at room temperature
  • 65 g sugar
  • 70 g of flour
  • 1/2 c. a teaspoon of vanilla extract
  • Gel food colouring (e.g. pink and blue)
  • 2 c. tablespoon of unsweetened cocoa
  • Icing sugar
For the chocolate centre
  • 100 g dark chocolate
  • 50 g hazelnuts
  • 25 ml liquid crème fraîche
  • 1 c. à soupe olive oil from the Baux-de-Provence Valley – ripened olives PDO

Tip

For these chocolate heart-shaped conchas, we recommend using a matured olive oil from the Vallée des Baux-de-Provence – made from PDO matured olives – for its aromas of black/candied olives, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica (traditional harvest) or Provence – ripened olives.

Instructions

Start by making the Mexican flatbreads:
  • Pour the lukewarm water and the active dry yeast into a bowl. Mix together and leave to foam for about 10 minutes.

  • Pour the yeast into a mixing bowl. Add the olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – the vanilla extract, cinnamon, egg, sugar and milk. Whisk for about 20 seconds. Stir in the flour mixed with the salt. Knead in a mixer for 5 minutes or by hand for about 10 minutes until the dough is smooth.

  • Drizzle the base of the mixing bowl with half a tablespoon of olive oil from the Vallée des Baux-de-Provence – PDO matured olives – and place the dough in a ball. Cover with a tea towel and leave to rise until doubled in size in a draught-free place.

Meanwhile, prepare the chocolate centre:

  • Roast the hazelnuts, then chop them finely. Heat the crème fraîche and pour it over the dark chocolate along with the olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – stirring until the chocolate is smooth. Mix the chocolate with the chopped hazelnuts. Chill, then shape into small balls.

Meanwhile, prepare the craquelin:
  • Mix the butter (at room temperature) with the sugar, flour and vanilla extract until smooth, for about 1 minute.
  • Divide the dough into 3 portions. Add a few drops of pink food colouring to one portion, a few drops of blue food colouring to another, and cocoa to the third. Add one to two tablespoons of icing sugar to each of the coloured doughs to ensure the dough isn’t sticky. Roll out each of the three pieces of dough to a thickness of approximately 2mm, using two sheets of baking paper. Set aside in the fridge (or freezer).
Resume making the Mexican breads:

  • Once the bread dough has risen, divide it into 6 portions of about 60 g each. Shape the portions into balls around the chocolate pieces and place them on a baking tray lined with baking paper.

  • Place a cracker on top of each loaf (you can use cookie cutters to cut the dough to the size of your loaves).

  • Use the blade of the knife to score the surface, creating different shapes.

  • Cover the rolls and leave them to double in size for about 30 minutes.

  • Preheat the oven to 180°C and bake for about 18 to 20 minutes or until they are lightly golden. Leave to cool before enjoying with a cup of hot chocolate.

Tip

For these chocolate heart-shaped conchas, we recommend using a matured olive oil from the Vallée des Baux-de-Provence – made from PDO matured olives – for its aromas of black/candied olives, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica (traditional harvest) or Provence – ripened olives.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

All recipes

You might also be interested in

Brownies épicé chocolat-potiron
Spiced chocolate and pumpkin brownies