5 LBS              ChocoBlanKa  (white chocolate Seattle Silk)

2.5 LBS           Heavy Cream 40%

2 TBSP            4 Fold Vanilla…….Peterson Item # 03000  by the gallon   Cetalli

1 TBSP            Vanilla Bean…..Peterson Item # 21737    33.8 OZ  Prova

Sprinkle the  Caramel Sugar-Brulee CP 802 on top Peterson Item # 00684  Special Order

           

ChocoScura Brulee  (dark chocolate)

2 Parts ChocoScura
1 Part Heavy Cream
1 tsp 4 Fold Vanilla per Pound

Variations:
Add Fresh Raspberry, Strawberry, or Blackberry

Add Coffee     We mix 10 OZ Boiling Water to a 12 OZ container of freeze dried decaf Folgers Instant Coffee Crystals.  We have tried several different coffee products and this seems to work the best with our ChocBlanKa.  It makes quite a thick syrup and we use it ½ OZ per pound.  Of course you can make the flavor profile that suites you but that’s a good starting point.

 

Make a Tuxedo Brulee using our ChocoBlanKa as above and the ChocoScura.  Place the chocoScura in the bottom or on top and the ChocoBlanKa opposite

You can also add any puree you would like and take the vanilla out.  If you are using a puree your ratio would be as follows:

Here’s another bit of information; we recently showed this dessert at a 2 day trade show and placed it in the freezer overnight.  Of course the Caramel Sugar Brulee became liquid after being in the freezer overnight, but we just added more and it became crunchy once again.

Berries                                       1 ½  to 2 OZ per Pound
Citrus and Passion Fruit        2 OZ per pound
Liquor                                       1 OZ per pound