This recipe leverages a range of Ghirardelli® products (including 100 percent cacao unsweetened chocolate wafers, semi-sweet chocolate chips and sea salt caramel sauce), and the result is a chocoholic’s fever dream. McMillin found the combination of dark and semi-sweet chocolates produces the best, most intense chocolate flavor, while the custard delivers a rich, dense, creamy mouthfeel. “I wanted to do something different from a cake or pastry to highlight the pure flavor of chocolate,” he says. Each portion is topped with salted caramel sauce and whipped cream. The dish is served with lemon shortbread cookies for dipping. “It’s a fun, interactive dessert.”
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
