Bo Friberg

Crème Brûlée: Two-Tone Chocolate and Vanilla Creme Brulee

Preparation info

    • Difficulty

      Medium

Appears in

top 1000The Professional Pastry Chef

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Method

  1. Place 2 tablespoons Ganache in each baking form and spread it out to cover the bottom of the dish. If the ganache is very firm, warm it before you do this so that you can make an