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巧克力大神chef Christopher Curtin作品，极简极美味！
m2rm☜今日配方下载提取码
每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。
肉桂巧克力奶油杯CHOCOLATE POTS DE CRÈMEBy Christopher Curtin
配方量：4-5杯巧克力奶油【766克】240 克【31.33%】……全脂牛奶240 克【31.33%】……淡奶油（35%+） 80 克【10.44%】……蛋黄 12 克【 1.57%】……砂糖（或香草糖） 1 克【 0.13%】……盐193 克【25.20%】……70%黑巧克力（切碎）制作：1、将牛奶和奶油放入厚底平底锅中，中小火加热。同时，将蛋黄、砂糖和盐在小盆中混合打散拌匀。2、将一半量的“步骤1”热的液体冲入到蛋糊中并持续搅拌，然后倒回到锅中的另一半液体中拌匀，小火加热并保持不间断搅拌，至温度达到85℃（即“英式奶酱”）。3、离火，立刻倒在切碎的黑巧克力上，充分搅拌至表面呈光泽感的均匀细腻状态。※、注意：使用手持浸入式均质机（Bamix@）搅拌会获得最佳的乳化效果。香缇奶油【225克】200 克【88.89%】……新鲜的淡奶油 25 克【11.11%】……细砂糖（或香草糖）制作：1、将奶油与砂糖混合，手动或搅拌机打发至软尖峰状（约6成打发）。2、比较轻的打发效果适合于后期的使用。组装&装饰适量……烟熏磨粉肉桂适量……黑巧克力细屑制作步骤：1、将“巧克力奶油”挤入玻璃杯内至3/4满，密封冷藏至少3小时。2、撒入一薄层烟熏磨粉肉桂。3、将“香缇奶油”用裱花袋挤入，注意不要挤入气泡。4、用抹刀将表面抹平整。5、冷藏15-30分钟。6、食用前微加热使之增加风味和浓度。7、最后表面用细擦板磨撒一层黑巧克力屑。
喜欢原汁原味，继续看CHEF英文版
m2rm☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。Chocolate Pots de CrèmeBy Christopher Curtin
Yield:4-5 servingsCHOCOLATE POTS DE CRÈME240 g whole milk240 g heavy cream 80 g egg yolks 12 g granulated sugar or vanilla sugar 1 g kosher salt193 g Eclat Chocolate 70%.finely choppedProcedure:1/ Slowly heat milk and heavy cream to a light simmer in saucepan over medium-low heat. Meanwhile,whisk the egg yolks,sugar,and salt together in a medium mixing bowl until incorporated.2/ Slowly pour 50% of the hot milk-cream mixture into the egg yolk mixture while continuously whisking. Pour the incorporated mixture back into the original pot. Whisk to combine. Return the pot to the stove over low heat and continuously stir until the thermoneter reacher 85℃.3/ Remove from heat and immediately add the finely chopped chocolate to stop the coking process. Gently whisk all ingredients until the surface has a nice shine. The end result should have a pourable consistency.Optional:Use immersion blender to blend mixture to ensure a lighter final texure and that the chocolate is completely emulsified.CHANTILLY CRÈME200 g fresh whipping cream 25 g granulated sugar or vanilla sugarProcedure:1/ Combine cream and sugar and whip by hand with whisk or with electric mixer fitted with whisk attachment until cream forms very soft peaks.2/ The less whipped the cream is,the easier it will be to fill without air pockets.ASSEMBLYqs Smoked ground cinnamonqs Black of chocolate,for grating1/ Carefully pour the chocolate mixture into individual glass containers.Cover and chill until set,at least 3 hours.2/ Sprinkle a very light dusting of smoked cinnamon poder over the custard.3/ Put Chantilly Crème into piping bag,then pipe on top of the chocolate custard,staying in the middle of the container so it flows evenly across the surface and moves up the sides of the glass. This will create the least amount of air pockets.4/ SLightly overfill and remove excess with offset spatula for a flat surface at the rim.5/ Keep refrigerated until 15-30 minutes before service.6/ Allow to warm up slightly to increase flavor and consistency.7/ Garnish with block chocolate grated over the top using a Microplane grater before serving.表走开，看彩蛋哦~
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