Chocolate saffron pots de creme with honey cream and sea salt
Sweet sauces
Every year, an associate sends the firm boxes and boxes of chocolates from Vosges; I love the fun and surprise of the exotic flavors of the spices in each bite. This recipe is inspired by those special deliveries. The saffron is meant to enhance the chocolate in an evanescent way - disappearing just before your guests can put their finger on the taste, and the honey is a warm alternative to sugar, to lightly sweeten the whipped cream.
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