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Cook Out | Chocolate custard with rock salt and olive oil

Devender Bungla, corporate pastry chef at Hyatt Regency Delhi, makes his chocolate custard creamier with extra virgin olive oil

Chocolate custard with rock salt and olive oil

Serves 6


250ml milk

250ml fresh cream

70g sugar

5 egg yolks

200g single-origin bitter chocolate

1 tsp Maldon sea salt

3 and half tsp extra virgin olive oil

For garnish

6 chocolate discs

6 blackberries

6 raspberries

12-18 blueberries

6 cherries

6-12 mint leaves

6 scoops vanilla ice-cream (optional)


To melt the chocolate, place it in a bowl. Cover it well with aluminium foil. Now place this bowl over a pot of water—the pot should not be bigger than the bowl, to prevent any steam from getting into the chocolate. Heat the water till the bowl of chocolate feels warm to the touch (if you have a cooking thermometer handy, it should go up to about 56 degrees Celsius). Stir the chocolate very gently. When the chocolate cools down to 30-32 degrees Celsius (dipping temperature), it’s ready for use.

Heat the milk and cream together, stirring continuously. Just as the mixture starts to bubble, add the melted chocolate and whisk. Add the sugar and mix. Remove the pan from the heat and place it on ice. Let it cool a little before stirring in the egg yolks. Leave the mixture in the refrigerator overnight. On the second day, whisk the mixture lightly to get a “flappy" consistency (it should be creamy, but should still fall off the spoon in globs). Divide equally in six Martini glasses and chill in the freezer for at least 1 hour. Sprinkle with Maldon sea salt and a healthy dash of extra virgin olive oil.

For garnish, cover with chocolate discs, fresh berries, cherries and mint leaves. Add a scoop of vanilla ice cream to each glass (optional).

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