FOOD & WINE 2012 Best New Pastry Chef, Bryce Caron presents his GODIVA Dark Chocolate Sea Salt Cremeux recipe. The elegant layered dessert combines rich dark chocolate, bright citrus gelee, and candied pine nuts for a flavor that is well worth savoring. For the full recipe, visit: http://www.godiva.com/recipes/recipe.aspx?id=695FOOD & WINE 2012 Best New Pastry Chef, Bryce Caron presents his GODIVA Dark Chocolate Sea Salt Cremeux recipe. The elegant layered dessert combines rich dark chocolate, bright citrus gelee, and candied pine nuts.
[MUSIC] I like to travel a lot. And when I was in Sicily There's a lot of chocolate and citrus confections right next to these great pine nut candies so to me they just kind of naturally go together. Hi, I'm Bryce Caron. I'm making a bittersweet chocolate cremeux with satsumas and Campari pine nuts. [MUSIC] I start by chopping chocolate. Godiva's 50% dark chocolate with sea salt. [MUSIC] Working with chocolate gives you a lot of freedom to kind of manipulate it in any way you want and if you do it right You're probably gonna end up something pretty delectable. In a sauce pan, I add equal parts full milk and heavy cream. Some sugar, which will help sweeten the bitter sweet chocolate. [BLANK_AUDIO] We're making a Crème anglaise so we need egg yolk. Start by tempering the egg yolks with a little bit of the hot liquid. Once it's blended, I put it back in the sauce pan and heat it until it's thick. So my anglaise is ready. We need to stop the cooking so it doesn't turn into scrambled eggs. To do that we're going to strain it through a fine mesh sieve into an ice bath. And while it's still warm I pour the mixture over the chopped chocolate. [MUSIC] Just gets blended until the chocolate is completely melted. [MUSIC] And then, divide the camo between five ounce serving cups. [MUSIC] and there it goes to the refrigerator for about two hours to setup. [MUSIC] Next layer is this satsuma layer. satsuma is a type of orange .It is super sweet and juicy. It goes incredibly well with chocolate [MUSIC] I'll get a small amount of satsuma juice. [MUSIC] And now add a gelatin sheet which I've already bloomed in cold water. [MUSIC] Once the chocolate has solidified in In the refrigerator. I can add this [UNKNOWN] on top. [MUSIC] To garnish dessert, I want candied pine nuts. I have sugar in a sauce pan, and to that I'll add Campari. It's a Italian apertif. It has a unique bitterness. Once it's bubbling and hot, I add pine nuts. And we're gonna stir that. Until the sugar crystallizes, and the nuts are evenly coated. [MUSIC] Let's add a few segments of satsuma. And then a couple of sprigs of micro cilantro for a surprisingly herbaceous bite. [MUSIC] So it's really based on wonderful [UNKNOWN], and finding the proper Godiva chocolate to match that, and complement it perfectly. Dark chocolate [UNKNOWN] pine nuts, elegant and delicious. [MUSIC] [BLANK_AUDIO]