Cacao Barry Chocolate Crème Brûlée
Ingredients
- 1 lb Milk
- 0.5 oz Granulated Sugar
- 0.2 oz Pectin X58
- 9.5 oz Cacao Barry Mi-Amère 58% Dark Chocolate Baking Discs
Instructions
- Heat the Milk. While heating, mix together the sugar and pectin. Once the milk is heated, as the mix of these two ingredients.
- Pour the mixture over the Mi-Amère. Let this melt for 2 minutes, and then mix together.
- Pour 120 g of the preparation in ramekins and refrigerate for at least 4 hours.Before serving, sprinkle a mix of sugar/brown sugar and caramelize with a torch.