Chocolate Crème Brûlée

Used Cacao Barry products

Plated Dessert

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Level

level 1

Used Cacao Barry products

Ingredients	Preparation
850g milk	Heat
51g sugar 1g pectin X58	Mix and add
Bring to a boil.
100g egg yolks	Add and mix
220g Alto El Sol 65%	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.

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