INGREDIENTS:
16 razor-thin slices of pancetta on baking paper
4 loaves of goat cheese cream
100 gr white chocolate coating
100 gr cacao butter
100 gr olive oil caviar
100 gr small dried vine-ripened tomatoes
Black olives cut into slices
Black olive tapenade
200 ml spruce shoots - bergamot honey
PREPARATION:
Fill loaf tins with goat cheese cream and chill.
Bring the white chocolate coating with the cacao butter slowly to a temperature of 50 ºC, stir gently and fill a spray gun with it.
Spray the chilled loaves with the warm mixture of white chocolate coating and cacao butter.
Place the olive tapenade on 4 plates
Place the loaves on top and bring to room temperature.
Place the vine-ripened tomatoes and the olive slices on all sides.
Arrange the lard strips loosely around the cheese loaves.
Dribble the bergamot honey over the cheese.
