600 gr dark chocolate 72%
150 gr extra virgin olive oil
6 gr salt
8 gr Bwax
 
1. Melt the chocolate at 45ºC (113ºF) and soften Bwax in a water bath.
2. Mix together with the rest of the ingredients and blend to emulsify perfectly, without adding air.
3. Temper to 26ºC (78ºF) and place in hermetic mini glass jars.
4. Keep between 12 and 20ºC (53-68ºF).