Chocolate olive oil spread

This recipe, from The Great Book of Chocolate, is one of my favorite recipes in the book. It’s a deep-dark chocolate spread that’s just as welcome on the breakfast table with warm croissants or toast, as it is as an afternoon snack, swiped on a slice of baguette. The recipe comes from my friend Deb Perelman, of Smitten Kitchen, who came to Paris and made...