Ingredients 

Dark Chocolate Budino (yields 8 servings)

• 5 Large Egg Yolks
• 67 grams Granulated Sugar
• 460 grams Heavy Cream
• 230 grams 58% dark chocolate
• 2 teaspoons butter
• Pinch of salt
• ¼ teaspoon vanilla extract

Instructions 

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

Ingredients 

Salted Caramel 

• 800 grams Sugar
• 230 grams Water
• 330 grams Butter
• 460 grams Heavy Cream

Instructions 

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

Ingredients

Caramel Powder 

• 200 grams Ready Made Caramel Sauce
• 65 grams Tapioca Maltodextrin

Instructions 

1. In a food processor, add tapioca maltodextrin, add caramel, pulse until mixture becomes powder.

Ingredients

Candied Cocoa Nibs

• 200 grams Granulated Sugar
• 230 grams Water
• 236 grams Cocoa Nibs

Instructions

1. Bring water, sugar and cocoa nib to a boil.
2. Continue to boil until mixture is 245 degrees.
3. Strain into chinois, dip chinois into fryer with cocoa nibs until nibs start rising to the top.
4. Empty chinois unto sheet tray with silicone mat.

Final Assembly 

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