Ingredients
1/2 cup sugar
2 tablespoons water
1/2 lemon, juice of
1 cup milk
2 ounces semisweet chocolate
1 cinnamon stick
2 whole eggs
2 egg yolks
4 tablespoons sugar
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Oaxacan home cooking — moles, tlayudas, mezcal culture
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Oaxacan home cooking — moles, tlayudas, mezcal culture
Dark dried poblano — chocolate notes, essential for mole poblano
Mole poblano paste — chocolate-chili sauce, chicken, enchiladas
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Combine the first amount of sugar with the water and lemon juice in a small, heavy-based saucepan. Cook over gentle heat until the sugar dissolves. Swirl the pan from time to time, but do not stir. Once the sugar is liquified, bring the syrup to a boil and cook until golden brown. While preparing the syrup, heat 4 custard cups in a 350 degree oven. When the syrup is ready, pour into the dishes and swirl to coat the sides and base evenly. Leave to cool at room temperature. Chop the chocolate into small pieces and heat with the milk and cinnamon, stirring occasionally to help the chocolate dissolve. Whisk the whole eggs and the yolks together with the remaining sugar until slightly frothy. Gradually whisk in the chocolate milk. Remove cinnamon stick. Carefully pour the chocolate custard into the custard cups and place them in a roasting pan. Pour hand hot water in pan to a depth of one inch. Place the roasting pan in the oven and bake the custards until just slightly wobbly in the center, about 20-30 minutes. Cool at room temperature and refrigerate for several hours or overnight before serving. Loosen the custards carefully from the sides of the dishes and invert onto serving plates. Shake to allow the custard to drop out.