Chocolate-Caramel Pot de Creme: a plated dessert component

The other day a commenter asked if I would post the recipe for the chocolate-caramel pot de creme I made in lieu of the Hotel Chocolat recipe which did not work because of a recipe writing mis-hap. I said that I would but I had little time to write out all the instructions. If you know how to make creme anglaise, you will have no problem with this recipe.

I am going to do something I have rarely done-- I am giving you the recipe straight out of my little plated dessert component book. I keep a notebook on me for recipe writing and testing and notes and dates to keep track of changes and particulars. When we have a recipe we know works and we know all the details of the plated dessert: production notes, portion sizes, servings per recipe etc., I type it up and put it in the master book binder.

There are little to no method/ instructions in the book-ette because unless a method is completely new to me and my staff, we all know the basics of (Western centric) baking and can figure it out after its list of ingredients, especially if the order was thought out in terms of the method. See more information on this subject here.

I realize not all of you will be able to follow this recipe, but I figure it will be a new one for the repertoire for those who can and something to look forward to for those who come and eat my desserts or learn more about baking. Without further ado:

CHOCOLATE-CARAMEL POT DE CREME

73% CHOCOLATE   12 oz
55% CHOCOLATE   3 oz

WHOLE MILK   1.5 C
HEAVY CREAM   3 C
SUPERFINE SUGAR  dash

YOLKS   8 ea
CREAM CARAMEL   125 grams
DARK BROWN SUGAR   .25 C
KOSHER OR LIMA SEA SALT   to taste (more if the caramel is not salted)

* finely chop chocolate and set in large wide mouthed bowl
* attach chinois or fine meshed sieve over this bowl
* bring dairy & dash of sugar to boil (do not whisk or stir!), shut off heat
* whisk yolks with caramel, dk brn sugar and a large dash of salt,
* temper yolks with hot liquid, spatula into pot again and bring to nappe-- you can err on overcooking anglaise a bit.
* pour anglaise into chinois and over chocolates
* let bowl of liquid/chocolate sit for a few minutes before whisking in tight concentric circles, from the middle out, until uniform
* pour into desired vessels, taste for further seasoning, and refrigerate overnight

I am serving this component in a glass ramekin with salted cream caramel, spiced red wine poached Black Mission figs, fig poaching jus, caramel chantilly, and a chocolate-almond salad.

Enjoy!

Comments

[Jennywenny]

Looks great! Perfect for my thanksgiving meal, I was thinking of some kind of custardy thing but I'm not too hot on regular custard.

Do you have a caramel cream recipe that you might share?