Gliko Mosaiko Elladas

A Chocolate Mosaic with Genuine Greek Ingredients…

Hereby we offer you a twisted recipe for the favourite sweet with olive oil instead of butter & grape molasses instead of sugar. We also replace the more international brandy with our beloved mastiha liqueur! Start by coarsely smashing the biscuits* in a bowl. Add first the liquids, namely the extra virgin olive oil, grape molasses & mastiha liqueur** & mix thoroughly without smashing the biscuits much more. Finally, add the cocoa powder & the smoked sea salt & mix again. Leave the mix at room temperature for around 30 mins to rest & the flavours to homogenize. Afterwards, open a baking paper & spread it on it in a roll form. Place it for around 20 mins in the fridge to cool down & take it out to shape it easier in a nice cylinder. Wrap it again & store it in the fridge (in case you want to keep it for more than 5 days cut it in slices & freeze it).

Serve with molasses or a spoon sweet of your choice!

*Tip 1: For a more authentic Greek flavour & a lactose/dairy-free version, replace the petit-beurre biscuits with our mini barley Cretan rusks (around 150g)
**Tip 2: For an alcohol-free version, replace the mastiha liqueur with our mastiha infused sparkling water (also 75ml)