For the bread
500g strong white bread flour
250 ml water
100 ml milk
2 tablespoons of sea salt
9g dried yeast
20ml olive oil
25g 100% cacao. Try Peruvian Black, Chulucanas 100% cacao
For the topping
200g cherry tomatoes cut into halves
A few fresh basil leaves as garnish
150g cacao pesto
75g fresh basil leaves
30g parmesan cheese
30g pine nuts
12g 100% cacao. Try Venezuelan, Carenero 100% cacao
40ml olive oil
Pinch of salt and freshly ground black pepper
Bowl
Saucespan
Sieve
Electric beater
Baking Dish
SIGNATURE TRUFFLES IN BEAUTIFUL CHRISTMAS GIFT SLEEVES