Chocolate Recipes - Chocolate Arbequina Truffle

Chocolate Arbequina Truffle

/ Chocolate Resources / Chocolate Recipes / Chocolate Arbequina Truffle

Olive oil is used in both sweet and savory creations in the Mediterranean, and here, the rich fruity notes of Arbequina olives from California add delicious flavor to the chocolate truffles. Ecole Chocolat founder Pam Williams has tried these and says they are fabulous.

By California Olive Ranch

Chocolate Arbequina Truffles

California Olive Ranch uses its arbequina olive oil to add rich flavor to these truffles.

Yield: 36 to 40 small truffles


8 oz. bittersweet or semisweet chocolate (60-62% cacao), chopped
5 ½ tbsps. (1.4 oz.) unsalted butter, cut into small pieces
1/3 cup California Olive Ranch Arbequina extra virgin olive oil
A pinch of fine sea salt
¼ cup unsweetened cocoa powder (preferably non-alkalized)
1 bright skinned organic or unsprayed orange for zesting (optional), washed

Recipe Instructions

Place the chocolate, butter, olive oil, and salt in the top of a double boiler over barely simmering water. Stir frequently until the chocolate is melted and smooth. Pour the mixture into a bowl. Cover and refrigerate for at least three hours (or up to 3 days) to harden.

Remove and let the mixture stand at room temperature for 15 or more minutes to soften very slightly.

Spread the cocoa in a shallow pie or cake pan. If desired, use a micro plane zester to grate zest from half of the orange directly over the cocoa. Scrape a tiny scoop or melon baller across the surface of the chocolate mixture to form an irregular round truffle, 1 inch or less in diameter. Place the truffle in the pie pan. Shake the pan to roll the truffle in cocoa. Repeat until all of the truffles are shaped and coated.

Remove the truffles from the cocoa to a covered container. Refrigerate to store. Remove truffles from the fridge about 10 minutes before serving.

Recipe created by Alice Medrich especially for California Olive Ranch.

Looking for recipe supplies? Check out our reference pages:

Gourmet Bulk Chocolate Suppliers
Chocolate Mold Suppliers
Chocolate Equipment Suppliers

Want to become expert in working with chocolate in order to create beautiful chocolate bonbons, confections and bars, check out our Professional Chocolatier Program.

Get reminders about upcoming classes! To receive program updates and news, click the link below.


Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

UnderstoodThis site uses cookies to help maintain session persistence and language preferences. Services such as Google also place cookies here to help us improve your experience by providing insights into how the site is being used. Visit our Privacy Policy page to learn more about the cookies found on this site.
Add to Home Screen iconThe Add to Home Screen notice.
Add a Home Screen shortcut to launch like a native app?