Valrhona Chocolate Bonet Recipe

Inspired by Buffalo Block Prime Steakhouse

Time2h

Serves6

with Pistachio and Cocoa Nib Brittle

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bonet and Brittle

7.05 oz (200 g) Valrhona dark chocolate

2 1/8 cup (500 ml) Heavy cream

1.06 cup (250 ml) Milk

5.29 oz (150 g) granulated sugar

4 large Eggs

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

3 1/2 oz (100 g) Pistachios, chopped

1 3/4 oz (50 g) Cocoa nibs

3 1/2 oz (100 g) Granulated sugar for brittle

2.03 tbsp (30 ml) Water

Method

Preparation

Prepare the Bonet

Preheat the oven to 150°C (300°F). In a saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat until the sugar dissolves. Remove from heat and add chopped Valrhona chocolate, stirring until melted and smooth.

Mix the Eggs

In a bowl, whisk together the eggs, vanilla extract, and salt. Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly to avoid cooking the eggs.

Bake the Bonet

Pour the mixture into a greased baking dish or individual ramekins. Place the dish in a larger baking pan filled with hot water (water bath). Bake for about 45-50 minutes or until set. Let it cool before refrigerating for at least 2 hours.

Prepare the Brittle

In a saucepan, combine sugar and water over medium heat. Cook without stirring until the sugar turns a golden color. Remove from heat and quickly stir in chopped pistachios and cocoa nibs.

Set the Brittle

Pour the mixture onto a parchment-lined baking sheet and spread it out evenly. Allow it to cool completely before breaking into pieces.

Serve

Serve the chilled bonet with pieces of pistachio and cocoa nib brittle on top or alongside.