Caramalised Chocolota and a Blow Torch

Crème Brûlée is one of my many weaknesses and if ever I’m lucky enough to go out for a meal and find it on the menu, that is what I will order. However, I’ve never made one myself as I’m always afraid of placing ramekins, or any other dish for that matter, under a hot grill; call me timid, but cracked pots and napalm style explosions are not high on my list of kitchen events. So I was absolutely delighted when Buy Catering recently sent me a chef’s blow torch to try out.

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.
Valentine Chocolate Pots

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.



  1. Leave a Reply

    Jenny K
    3rd February 2015

    We had one of these once but only used it for creme brulee. Love the sound of your recipe.

  2. Leave a Reply

    Jane Sarchet
    3rd February 2015

    Chilli vodka, double cream and a crunchy brulee topping? Hell yeah! It sounds like heaven 🙂
    Janie x

  3. Leave a Reply

    Nayna Kanabar
    3rd February 2015

    OMG this sounds super innovative, I have one of those torches but havn’t worked out how to use it yet!!!

  4. Leave a Reply

    Janice Pattie
    3rd February 2015

    You are braver than me, I have a chef’s torch but have yet to pluck up the courage to use it! The little puds look great.

  5. Leave a Reply

    Nazima Pathan
    3rd February 2015

    clever idea – we have a chef’s torch and I do wince when I have to use it but it is so much better than a hot grill!

    • Leave a Reply

      Choclette Blogger
      5th February 2015

      Maybe it’s because mine’s a diddy one Nazima, but after the first time, I had no qualms about it – thankfully.

  6. Leave a Reply

    Angie Schneider
    4th February 2015

    I think I have a blow torch somewhere in the kitchen…your caramelized chocolate looks divine!

  7. Leave a Reply

    Charlene F
    4th February 2015

    I really like your caramelised chocolate, perfect for a comforting evening pudd 🙂 x

  8. Leave a Reply

    Cherished By Me
    5th February 2015

    Oooo I haven’t had a creme brulée for ages. I have a blow torch still in it’s packaging because I’m a little afraid of it. Your recipe looks lovely

    • Leave a Reply

      Choclette Blogger
      5th February 2015

      Don’t be afraid. I was a little nervous before using for the first time, but I needn’t have been.

  9. Leave a Reply

    Kate Glutenfreealchemist
    5th February 2015

    I confess….. I have a blow torch in the cupboard that has yet to be used…… Shame on me! I have been meaning to make creme brûlée but never quite got round to it. Love the chilli vodka addition here!!!!

  10. Leave a Reply

    6th February 2015

    I always wanted to mess around with a blow torch, it looks fab fun. Great recipe

  11. Leave a Reply

    Baking Addict
    6th February 2015

    I love the name chocolotas! I’ve never used my blow torch as I’ve been too scared but I might have to overcome my fear to create this dessert – yum!

  12. Leave a Reply

    belleau kitchen
    7th February 2015

    I love this! The first thing I would have done was creme brûlée too. We must be the same age!! Yours looks divine as always… What’s next? A chocolate Alaska?

    • Leave a Reply

      Choclette Blogger
      8th February 2015

      Ooh chocolate Alaska. Now that does sound good. Mind you, after the GBBO fiasco, I’m not sure I’d dare!

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