Chocolate-Olive Panini

• 1 cup (100g) pitted black olives in brine (such as Kalamata, Gaeta, or Nicoise)
• 1 1/2 cups (420g) Simple Syrup (page 184)
• Sugar
• 10 1/2 ounces (300g) gianduja paste (see Note)
• 2 1/2 ounces (75g) feuilletine (see Note)
• 1 3/4 ounces (50g) candied olives, chopped
• 3 tablespoons (40g) aged (25-year) balsamic vinegar
• 1/3 cup (80g) water
• 1/4 teaspoon (0.35g) xanthan gum
• Coarse salt
• Sugar
• 1/4 cup (45g) extra-virgin olive oil
• Unsalted butter, softened
• 8 very thin slices Chocolate Brioche (page 196), crusts removed
• 4 ounces (113g) Fontina Val dAosta, shredded
• Micro arugula (or thinly sliced arugula; optional)

1. Rinse the olives and drain well.
2. Cut the olives in half lengthwise and put them in a small saucepan with the simple syrup.
3. Bring to a simmer over medium-high heat.
4. Remove from the heat and let cool to room temperature.
5. Heat the oven to 150F.
6. Line a baking sheet with a Silpat.
7. Drain the olives and toss them in sugar to coat lightly.
8. Lay them out on the Silpat and dry in the oven for about 3 hours.
9. The olives should still be meaty but not crisp.
10. You could also set the olives on acetate-lined dehydrator trays and dry for 4 hours at 135F.
11. Store in an airtight container for up to 3 days.
12. Line a 9 x 12-inch rimmed baking sheet with parchment.
13. Melt the gianduja in 30-second bursts in the microwave, letting it sit for about 1 minute and stirring between bursts.
14. Stir in the feuilletine and olives.
15. Spread the paste out evenly in the baking sheet.
16. Cover with another sheet of parchment and flatten to make sure its completely even.
17. Refrigerate until cold and set.
18. Stir the vinegar and water together.
19. Combine the xanthan gum with a pinch of salt and a pinch of sugar and whisk slowly into the vinegar and water; make sure there are no lumps.
20. Whisk in the olive oil.
21. Store in a jar for up to 3 days.
22. Heat a panini press or an electric grill.
23. Butter the brioche slices lightly on one side each and place half of the slices, buttered side down, on the counter.
24. Cut the crispy olive gianduja into squares the size of your bread.
25. Place a square of gianduja on the bread, cover with a layer of shredded cheese, and top with another piece of bread, buttered side up.
26. Cook in the panini press until the gianduja is soft and the cheese has started to melt, about 90 seconds.
27. Cut the panini in half or, if serving as a part of a fourplay, in quarters.
28. Serve the panini with a drizzle of the vinaigrette, some arugula, if desired, and some broken pieces of candied olives.
29. If you dont want to make Chocolate Brioche, you could make the panini with some nice black bread.

black olives, simple syrup, sugar, candied olives, aged, water, xanthan gum, salt, sugar, extravirgin olive oil, butter, chocolate, daosta, arugula

Taken from www.epicurious.com/recipes/food/views/chocolate-olive-panini-376819 (may not work)