Recipe of bread, oil and chocolate

Enjoy this recipe of chef Toño Rodríguez Iguazel with our El Circo. Acróbata. Garnacha 2019

Bread, oil and chocolate

Author: Toño Rodríguez Iguazel


  • large round loaf of bread
  • Extra virgin olive oil Ecostean
  • flour
  • egg
  • yogurt
  • sugar
  • yeast
  • curry
  • passion fruit and its juice
  • cream
  • egg yolk
  • gelatin
  • mint
  • chocolate
  • lemon and its juice
  • 1 egg white
  • Maldon salt


  • Prepare a cream of yogurt and olive oil in syrup that is heated to 117 Cº.
  • Prepare a sponge cake with flour, egg, yogurt, sugar, yeast, olive oil and curry. Cut into 1 cm. cubes and dry. Prepare a passion fruit cream with cream, sugar, egg yolk, gelatin and passion fruit juice.
  • Infuse mint with the cream and milk; prepare an English custard cream sauce with the egg yolks, the sugar and the passion fruit cream mixture and the chocolate.
  • Slice the bread on a meat slicer in position 1, then shape with a cookie cutter and dry in an oven.
  • Make an Italian Meringue with some drops of rose essence, place into a piping bag, make a few drops and dry them. Cut small cubes from the Granny Smith apple. Make a lemon ice cream with juice, syrup and 1whipped egg white and liquid nitrogen added little by little while continuously stirring.
  • On the bottom of crystal dessert bowl place the oil cream, some sponge cubes and the lemon ice cream. Place the remainder over the bread, sprinkle over some flakes of Maldon salt and a few rose petals and some candied chocolate mint.

Toño Rodríguez Iguazel

Toño Rodríguez belongs to a small group of cooks from Huesca that, as Carmelo Bosque and the Abadía brothers did before them, are stirring up the gastronomy in the province of Huesca. He is an activist, restless, an agitator and an ideologist who lives for cooking.

He was the best of his class in the Escuela de Hosteleria de San Lorenzo which lead him to a responsible job in the restaurant La Venta del Soton. He has worked in several kitchens in the valley of Tena in the Pyrenees before he started his own business: Catering y Eventos del Pirineo.

The recipe of Bread, oil and chocolate as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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