Make Ahead
Chocolate Saffron Pots de Creme with Honey Cream and Sea Salt
Popular on Food52
17 Reviews
Kayb
November 19, 2010
OK. Question. The recipe calls for bittersweet chocolate. I have some unsweetened Valhrona on hand. How much sugar, and at what point, will I need to add this? Or do I need to put aside the Valhrona and go get myself some bittersweet? I tend to prefer semi-sweet....I suppose that's acceptable as well? (This is going to be one of my Thanksgiving desserts...)
Jennifer A.
November 20, 2010
Hi Kayb, I am flattered that you are going to try this recipe for Thanksgiving! I have always used bittersweet, but did find a wiki suggestion to substitute 1/2 ounce + 1 Tbsp sugar for each ounce of bittersweet - not sure how this works out, but I do think that semi-sweet would work well too. Hope you enjoy it!
mrslarkin
January 28, 2010
I'm officially chocolate-obsessed this week! (more so than my usual fixation) This looks so delicious.
Allison C.
January 24, 2010
Hey, I'm so glad you commented on the recipe I just posted, because your comment led me to . . . this! Wow. Sounds amazing, and I'm definitely bookmarking it. Yum.
Maria T.
January 22, 2010
One of my neighbours here in Tuscany grows saffron and she makes saffron chocolate. It's amazing, first the chocolate melts in your mouth and the saffron only comes through after the chocolate has reached a certain temperature in your mouth. I love her explanations and your recipe is absolutely brilliant. Thanks for sharing it.
Jennifer A.
January 23, 2010
What a lucky neighbor to have! I hope she shares some of that saffron with you.
Jennifer A.
January 19, 2010
Thank you! I hope you have a chance to try it - please note that I forgot to add the step to #4 to strain the hot chocolate cream (until now)
aargersi
January 19, 2010
This looks amazing ... I just saved it to my recipes and will try soon. Thanks!!!
shayma
January 19, 2010
Jennifer Ann, I would not have revealed this gorgeous saffron secret- it reminds me of a film called No Reservations, based on one of my favourite foreign films (Bella Martha)- where the Chef uses lime leaves in her sauce but her boyfriend only comes to know of this secret ingredient much later...
what a great recipe you have. i love it.
what a great recipe you have. i love it.
Jennifer A.
January 19, 2010
I love the firm, Bella Martha, and completing forgot about cloaking the magic ingredient - we will have to leave it up to the Food 52 group to keep this secret under their chef hats :)
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