Name: Crème Brûlée: Two-Tone Chocolate and Vanilla Creme Brulee
Ingredients: 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 even layer.; Add the custard and proceed as directed in the main recipe. Adding a few cocoa nibs to the custard will enhance the chocolate flavor; they can also be sprinkled on top after the custard is poured into the molds.; Garnish with raspberries and a Chocolate Cutout.

Preparation info

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Method

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

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Crème Brûlée: Two-Tone Chocolate and Vanilla Creme Brulee

Method

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