200g double cream

300g milk

500g dark chocolate 70% chopped

80 ml olive oil


2g coriander seeds

100g chopped pecans

100g sugar

50g honey

10ml Kikkoman soy sauce

To serve

Micro coriander

Sea salt


Bring the milk and cream to the boil andthen pour over the chocolate. Whisk until all chocolate is melted and thengradually combine the olive oil in slowly. Pour into desired moulds and allow to set for 6 hours.

In a heavy based sauce pan, bring the honey and sugar to the boil and heat until reaches 139Con a thermometer. Then add the Kikkoman soy sauce and whisk in quickly, pour over the chopped nuts,coriander seeds andallow to cool.

Once cool, chop the nut mix into small pieces and reserve in an airtight container.

To serve , demould the truffle and allow to reach room temperature.Place chopped nuts on top and garnish with the micro coriander, and a few crystals of sea salt.