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Plated desserts
Chocolate pot de creme
Made with Caraïbe 66%
An original recipe by Michael Brock
3 stepsMakes 9 bowls of 10oz each
Recipe Step by Step
01
CHOCOLATE CREME
1000g Milk
1000g Cream
180g Sugar
180g Yolks
700g Chocolate 66%
8g Salt
Mix half the sugar with the yolks.
Boil the milk, cream and the rest of the sugar.
Temper.
Cook to 83C (181.4F), then strain over the chocolate and salt.
Immersion blend smooth.
Pour into bowls and refrigerate.
02
CHOCOLATE SOIL
750g Water
1000g Sugar
1000g Chocolate 80%
Cook the sugar and the water to 135C (275F).
Take off of the heat.
Add the chocolate all at once. Stir constantly until the syrup dries out and the chocolate fully crystallizes.
Put onto a sheet tray to cool.
03
SUNTORY TOKI CHANTILLY
1000g Cream
500g Mascarpone
175g Confectioners Sugar
50g Vanilla paste
4g Salt
30g Suntory Toki Whisky
Immersion blend everything together so there are no mascarpone lumps.
Refrigerate until needed.
Assembly and finishing
Pour about 4oz of the warm pot de creme mixture in bowls and let set in the refrigerator.
Once set, whip the Suntory chantilly.
Using a large round tip, pipe a large mound, pulling up at the end to achieve a tapered, pointed effect.
Sprinkle the chocolate soil on top and serve.