Caramalised Chocolota and a Blow Torch
Almost as soon as the GenWare Microtorch arrived, I put it to good use, not to make a crème brûlée, but a concoction I made up myself. The torch is light in weight and quite small. It fits easily and comfortably in the hand. Never having used a chef’s torch before, I was a little apprehensive. I needn’t have been. Once the gas had been inserted, it was a cinch to use and I had no problems at all. The butane gas cartridge needs to be bought separately from the torch, but is big enough to give several refills. The flame was easily controlled and a perfect size to cope with little ramekin dishes as well as much larger ones. Comfortingly, a safety catch is part of the deal and this must be realeased before the flame ignites. It comes with its own neat stand, so can easily be stored in some little corner. In addition to caramelising sugar, it will be so useful for browning the tops of gratins and other cheese dishes. It’s also meant to be good for blistering the skins off peppers, which is something I always find tricky with the grill. I’m really quite excited by it.
These chocolotas, so named by CT in deference to their high cocoa content, came about as a result of the mixture left over from making chocolate ice pops. I don’t have a recipe as such, because I foolishly failed to write it down at the time and can no longer remember quantities. However, this is more or less how I made them:
Caramalised & Frozen Chocolotas
- Warmed the leftover ice-pop mixture with some more dark chocolate until it had melted.
- Gave a good stir and left to cool.
- Added some chilli vodka.
- Whipped up some double cream and stirred in a little yoghurt.
- Folded this into the cold chocolate mixture.
- Divided into three ramekins.
- Placed two in the freezer to be eaten later.
- Sprinkled a good spoonful of caster sugar over the remaining ramekin and caramelised with the chef’s blow torch.
The result was delicious and very satisfying. The top set hard and cracked most sonorously when tapped with a spoon. The contrast in textures between the smooth mousse and brittle caramel was delightful. The flavour was both rich and creamy and the hint of chilli just caught the back of the throat in a gentle warming way.
Have blow torch, can crème brûlée be far away?
With Valentine’s Day not so far away, these chocolotas are just the thing to wow your loved one. I am thus sending these off to Nayna over at Simply Food for Let’s Cook Valentine Special Dishes.