Chocolate Crème Brûlée

Used Cacao Barry products
Plated Dessert

Chocolate Crème Brûlée

Created by
  • Nicolas Dutertre
    Head of the Chocolate Academy™ Montreal
  • Myriam Brosseau
    Pastry Technical Assistant Chocolate Academy™ Montreal
level 1
Used Cacao Barry products
Recipe components

Chooclate crème brûlée

  • 850g


  • 51g
  • 1g
    pectin X58

Mix and add

Bring to a boil.

  • 100g
    egg yolks

Add and mix

Pour over

Let melt for 2 minutes and mix.
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.

Tips & Tricks: Once cooled, you can freeze the crème brûlées and take out the needed amount a few hours before serving.