Chocolate Pot de Crème Crisp and airy chocolate dentelle adds an elegant twist to this delightfully light and refined dark chocolate custard. A dollop of cream and a touch of gold make it a stand out on the table. (Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)

Dark Chocolate Pot de Crème

Ingredients	Preparation
300 g whole milk 3.5% 700 g heavy cream 35%	In a saucepan, heat up the milk and cream to a simmer.
12 large egg yolks 110 g granulated sugar	Mix together the egg yolks and sugar. Add the yolks mixture to the warm milk and cream and mix well.
140 g Callebaut 811 Dark Chocolate	Add the chocolate and mix with a whisk until thoroughly blended. Finally emulsify with an immersion blender for 30 seconds.
Using a sauce gun, dispatch into small ramequins. Bake at 200°F for approximately 40 minutes or until just before the center is set. Keep refrigerated until served.

Ingredients	Preparation
20 g butter 83% fat 25 g Callebaut cocoa mass 25 g glucose syrup	In a saucepan, melt together the butter, cocoa mass and glucose syrup at low heat.
80 g granulated sugar 5 g Callebaut cocoa powder 24% fat	Sift the sugar and cocoa powder then add into the melted mixture.
40 g cold water	Stirring constantly, at low heat, add water and mix well.
Once cooled, spread thinly onto a silicone mat. Bake at 350°F for 8 minutes. Store flat in airtight containers until ready to use.

Decorate as desired, with Chocolate Dentelle, a dollop of whipped cream and some edible gold leaf.