I just made it.
I couldn’t wait to share it.
It is a whole different approach… with olive oil!
Organic Extra-Virgin Olive Oil, that is, a drop of Lavender Essence, a touch of Honey. All in subtle shades. This is delicate, floral, and I called it Monulphe, like the street in Liege, Belgium, as it is reminiscent its many lovely gardens.
On top of the praline is something I learned in Art School: an imprint, of an organic Sage leaf. I remove it, before the chocolate sets completely, so it doesn’t taste like sage. That will be for another truffle…