Chocolate creme brulee

Ingredients 

225g whole milk

75g Republica de Cacao 70% Dark chocolate 

40g caster sugar 

1g Sosa Pro-pannacotta 

Method

Bring the pro pannacotta, milk and caster sugar up to the boil, stirring constantly.

Pour the mixture over the chocolate and mix well trying not to incorporate any air bubbles. 

Allow to sit for a minute and scoop off any air bubbles. 

Pour into ramekins and allow to set in the fridge. 

Ingredients

Sosa vanilla sugar

Method 

Use a blow torch to very gentle caramelise the vanilla sugar on top of the creme brulee.

Method

Once mixture has set into the desired size ramekins.

Caramelise the top with vanilla sugar.