Kakao Berlin Chocolate Pave
This is a decadent, rich dessert that shows off the depth of flavor in Kakao Berlin chocolate. Please note that this recipe is scaled for a restaurant, for home use you may want to use a half recipe. This recipe was developed for Kakao Berlin by John Sundstrom of Lark Restaurant in Seattle, WA.
- 18 oz. (510 gm) Kakao Berlin Brandenburg Dark 75% chocolate, chips
- 6 oz. (170 gm) Kakao Berlin Bismarck Milk 36% chocolate, chips
- 8 Egg yolks
- 1 1/4 c. (300 ml) Milk
- 1 c. (236 ml) Cream
- 1 T. (14 ml) Butter, room temperature
- 2 T. (28 ml) Espresso or very strong coffee
- Put chocolate in heat proof bowl, place over double boiler, melt completely.
- Add yolks, whisk into chocolate.
- Heat cream and milk in sauce pan until just about a simmer.
- Pour over chocolate mix, whisk to combine.
- Whisk in butter and espresso.
- Pour into small terrine mold or loaf pan (buttered, with a layer of parchment paper cut to fit inside on the bottom, this will help you get the pave out of the pan once it’s chilled).
- Tap the whole pan a couple of times on the cutting board to get out any air bubbles.
- Place in a larger pan, and fill with hot water, 2/3 ‘s of the way up the sides of the loaf pan.
- Place over burner (or cook in a water bath at 180 F) and bring to simmer.
- Cook until chocolate mixture has firmed up when jiggled, about 1- 1 1/2 hour.
- Remove from water bath, and chill at least 4 hours or overnight.
- To remove from pan, dip whole pan in hot water for 30 seconds.
- Run a pairing knife around the inside edge of pan.
- Invert over a plate or sheet pan (with parchment), tap to loosen from pan.
- If it doesn’t come loose, repeat process.
- Using a knife dipped in hot water, slice pave into 3/8” slices, place separately on parchment, wrap with plastic and chill until ready to serve.
- Garnish with crush double chocolate cookie crumbs, various ice cream flavors (vanilla bean, caramel, coffee, etc.).