Nov 20, 2019 Last Updated 6:31 AM, Nov 9, 2017

Dark Chocolate Olive Oil Ganache

Bailey Atkinson's Dark Chocolate Olive Oil Ganache.

Ganache, coriander marshmallows, orange curd, smoked butter powder and dried croissant by Bailey Atkinson, Executive Pastry Chef of 8UP, Elevated Drinkery & Kitchen in Louisville, KY.


Yield: 6 servings

Bailey Atkinson, Executive Pastry Chef, 8UP, Elevated Drinkery & Kitchen, Louisville, KY.


  • 10 oz/283 g extra virgin olive oil
  • 7 oz/200 g granulated sugar
  • 4 oz/113 g brewed coffee
  • 3 oz/85 g water 
  • 6 oz/170 g bittersweet chocolate, finely chopped
  • 3 large eggs
  • 3 large egg yolks
  • 1 tsp vanilla extract 
  • 1 tsp kosher salt

1. Bring olive oil, sugar, coffee and water to a boil.  Pour over chocolate and whisk until melted. 

2. Combine the eggs, yolks, vanilla and salt in a bowl. Temper chocolate mixture into the egg mixture. Mix well. Pour into oven-safe container. Place into a water bath, cover.  Bake for 1 hour and 30 minutes at 300°F. Cool completely. Using a spoon, quenelle ganache into an oval shape on chilled plate.

Coriander Marshmallows: 

  • 5 sheets gelatin 
  • 4 oz/114 g cold water, divided
  • 8 oz/227 g granulated sugar
  • 2 oz/57 g light corn syrup
  • Pinch of salt
  • 1 large egg white
  • ¼ tsp ground coriander
  • ½ tsp vanilla extract
  • Confectioners’ sugar, as needed

1. Place the gelatin sheets and 2 oz/57 g of the cold water in a mixing bowl to bloom. 

2. In a saucepot, combine sugar, remaining 2 oz/57 g water, corn syrup and salt. Bring to a boil and heat to 240°F. Remove from heat, and pour over bloomed gelatin. Using whisk attachment, whip until fluffy. 

3. Place in separate mixing bowl. After cleaning mixing bowl, add egg white, coriander and vanilla. Whip to stiff peaks. Fold into whipped sugar mixture. Line the pan you are putting your marshmallows in with confectioners’ sugar. Pour marshmallow mixture into pan. Sift more confectioners’ sugar on top, just to cover.  Let sit, uncovered, at room temperate for 30 minutes, then wrap with plastic wrap or cover with airtight lid. Let set up for at least 4 hours (it’s easier if you make 1 day ahead of time). Cut into 1” squares.

Orange Curd: 

  • 2 oranges
  • 6 oz/170 g granulated sugar
  • 2 oz/57 g unsalted butter, room temperature
  • 3 large eggs
  • 1 large egg yolk
  • Pinch of salt 

1. Peel the oranges using a peeler, then pulse the peel with sugar in food processor to bring the orange oils out of the peel. Juice the oranges, set aside. 

2. Cream butter and orange-sugar mixture until fluffy. Add eggs and yolk slowly, then the orange juice and salt. Put in a heat-safe bowl (stainless steel, preferably) and place over double boiler. Whisk until mixture is thick. Strain and cool.

Smoked Butter Powder: 

  • 1.4 oz/40 g melted butter
  • 0.45 oz/13 g tapioca maltodextrin

1. To smoke butter, either place a bowl with butter in a smoker (if you have one), or in a charcoal grill when you light it. Let the butter smoke for about 40 minutes to ensure it takes on the smoky flavor.  

2. Put the tapioca maltodextrin into food processor, slowly add the smoked butter while processing. It will become light and fluffy but will still have the taste of smoked butter.

Dried Croissant: 

  • 3-4 baked croissants, frozen

Using a serrated knife, thinly slice the frozen croissants and place them on a sheet tray lined with parchment paper. Bake at 150°F until dried, about 30 minutes.


  • Mint leaves

Place 3 to 4 marshmallows on a plate and toast with butane torch (or use broiler, just be careful not to break the plate). Warm a metal spoon and scoop out an oval of ganache. Place on plate in between the toasted marshmallows. Add small dots of Orange Curd around the plate. Add 4 or 5 croissant pieces then with a teaspoon, then shake Smoked Butter Powder over the whole dish. Mint leaves are an optional garnish.  

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