Deconstructed Hot Chocolate Recipe

Prepare the Chocolate Base

Melt the dark chocolate in a heatproof bowl over simmering water until smooth. In a saucepan, heat the heavy cream until just simmering. In a bowl, whisk the egg yolks and sugar until pale and creamy. Slowly add the hot cream to the egg mixture while whisking. Pour this mixture over the melted chocolate and add the vanilla extract. Mix until well combined.

Bake the Pot de Crème

Pour the chocolate mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 160°C (320°F) for 25-30 minutes. Let cool and refrigerate until set.

Caramelize the Honey

In a saucepan, heat honey over medium heat until it turns a deep amber color. Remove from heat.

Combine Ingredients

In a bowl, whisk the egg yolks. Gradually add the caramelized honey, followed by the heavy cream. Soak the gelatin sheets in cold water until soft, then stir them into the mixture until dissolved. Add a pinch of salt.

Chill the Cremeux

Pour the mixture into molds and refrigerate until set, about 2 hours.

Make the Streusel

In a bowl, combine almond flour, brown sugar, ground ginger, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Bake the Streusel

Spread the streusel on a baking sheet and bake at 180°C (350°F) for 10-12 minutes or until golden brown. Let cool.

Prepare the Gel

In a blender, puree fresh raspberries with sugar, lemon juice, and shiso leaves until smooth. Strain the mixture to remove seeds.

Thicken the Gel

In a saucepan, combine the raspberry puree with agar agar and bring to a boil, stirring constantly. Once boiling, remove from heat and let cool until it thickens.