Smooth Operator

Showcasing my favourite sweet hits from Spain, this dessert combines various textures and temperatures. I take the idea of the classic crema catalana and make it instead with chocolate, while staying true to its silken smooth, voluptuous texture. The ambrosial Pedro Ximénez (black) sherry from Jerez in southern Andalucia is the ultimate bedfellow for anything chocolate, while the hot sugar-coated churros balls, whose molten chocolate centres ooze ever so gently when you bite into the