Vanilla frozen youghurt with cocoa puree; garnished with fleur de sel and cocoa nibs.
On a whim, I decided to try making chocolate. It didn't work out at all, but I was able to repurpose the concoction.
First, take cocoa nibs:
(these are organic, fair trade cocoa nibs)
Then, pulverize them in a food processor with sugar, vanilla and olive oil... that's where things didn't work so good. Even processing for 3o minutes, it never got ultra smooth.
Since cocoa is about 50% fat, much of it saturated, it solidifies quickly.
Also, to ensure consistency, strain the purée.
This was the result:
It was surprisingly good and given its naturally rapid solidification, I supposed that it would make a good shell for ice cream (or fro-yo).