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From Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier. This can be made with either butter or olive oil, but if you use the oil make sure it is a really good one with a flavor that will complement the other ingredients. Clothilde suggests garnishing with very thin zucchini slices, sprinkling with 10x or glazing with bittersweet chocolate; I go for confectioner's sugar sifted through a doily or stencil.
Units: US | Metric
Serving Size: 1 (86 g)
Servings Per Recipe: 12
The following items or measurements are not included:
bittersweet chocolate chips