Plated desserts

Chocolate pot de creme

Made with Caraïbe 66%

An original recipe by Michael Brock

3 steps

Makes 9 bowls of 10oz each

Recipe Step by Step

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.

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.

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.

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