Dark Chocolate Budino by Nickey Boyd

Executive Pastry Chef, Indigo Road Hospitality Group

This dessert is inspired by the perfect pairing of chocolate and caramel. Each component on its own is perfect, but when paired together, they create a perfect marriage of rich, semi-bitter chocolate and sweet, salty, creamy caramel.

Yield: 8 servings

Chocolate Budino

• 5 egg yolks, large
• Pinch of salt
• ¼ tsp vanilla extract
• 460 g heavy cream
• 67 g granulated sugar
• 2 tsp butter
• 230 g dark chocolate, 58%

1. Place the egg yolks, salt and vanilla in a medium bowl and set aside.
2. In a small pan, heat the cream, sugar and butter.
3. Once the cream mixture is hot, temper it into the egg-yolk mixture.
4. Pour the mixture over the chocolate, and let sit for five minutes or until melted.
5. Whisk until fully incorporated. Pour into desired mold or dish.

Salted Caramel

• 800 g granulated sugar
• 230 g water
• 330 g butter
• 460 g heavy cream
• Salt, to taste

1. In a medium saucepan, add the sugar and water. Cook until the sugar caramelizes and becomes amber-brown.
2. Add the butter to the caramel and whisk until the butter is melted and incorporated.
3. Add the heavy cream and a heaping pinch of salt and whisk.
4. Set aside to cool.

Caramel Powder

• 65 g tapioca maltodextrin
• 200 grams prepared Caramel Sauce

1. In a food processor, combine the tapioca maltodextrin and caramel. Pulse until the mixture becomes a powder.

Candied Cocoa Nibs

• 230 g water
• 200 g granulated sugar
• 236 g cocoa nibs

1. Bring the water, sugar and cocoa nibs to a boil.
2. Continue to boil until mixture reaches 245°F (118°C).
3. Strain into a chinois. Dip the chinois containing the cocoa nibs into a fryer preheated to 350°F (177°C) and fry until the nibs start rising to the top (three to five minutes).
4. Empty the chinois onto a sheet tray lined with a silicone mat.

Assembly

• Cocoa Powder
• Edible Flowers

1. Dust half of an 8-inch round plate with cocoa powder.
2. Place one unmolded budino in the center of the plate.
3. On half of the budino, place the caramel powder, candied cocoa nibs and flowers alternately.

Photos by Vicki Artorntamarat

(This recipe appeared in the Fall 2024 issue of Pastry Arts Magazine)