Creamy Grand Cru Duo with Sesame Crisps

Combination of two Grand Cru chocolates, Jivara LactÈe and CaraÔbe, in a creamy dessert, topped with a golden sesame cookie.

This recipe makes eight desserts and should be prepared a few hours before serving.

Start with a basic crËme anglaise, which will be used to make the two chocolate creams.

• 250 g (1 cup) milk
• 250 g (1 cup) whipping cream
• 50 g sugar
• 5 egg yolks
Combine the milk and the cream and bring to a boil. Using a wooden spoon, combine the egg yolks and the sugar in a heavy saucepan. Pour the milk / cream mixture over the yolks. Start with a few tablespoonfuls and gradually add the rest, stirring all the while. Heat the mixture gently, stirring constantly, until it begins to thicken (170ƒF to 180ƒF, no higher). As soon as it is finished, pour the mixture into a bowl and smooth with an immersion blender.

CaraÔbe Cream• 80 g (2-3/4 oz) CaraÔbe couverture, chopped
• 250 g (1 cup) crËme anglaise
Jivara LactÈe Cream
• 125 g (4-1/2 oz) Jivara LactÈe couverture, chopped
• 250 g (1 cup) crËme anglaise

Chop the chocolate and place in a small bowl. Pour the hot crËme anglaise over the chopped chocolate. Stir with a small spatula just until the chocolate is melted. Smooth the cream with an immersion blender. Divide among eight individual serving dishes and refrigerate about 30 minutes, while preparing the Jivara LactÈe Cream.

Prepare as for the CaraÔbe Cream. Remove the serving dishes from the refrigerator and pour the Jivara LactÈe Cream over the set CaraÔbe Cream. Return to the refrigerator until serving time.

• 60 g (1/3 cup) sugar
• 20 g (2 tablespoons) flour
• juice from 2 oranges
• 80 g (3 oz) golden sesame seeds
• 50 g (3-1/2 tablespoons) butter
Preheat the oven to 170ƒC (350ƒF). Melt butter in the microwave oven. In a bowl, mix sugar and flour with a wooden spoon and add orange juice, sesame seeds, and, finally, the hot melted butter.
On a nonstick cookie sheet, or one protected with parchment or foil, drop a little of the dough, and, using the back of a soup spoon, spread it out to form discs. Bake about 10 minutes. Remove as soon as the crisps are uniformly golden. Cool on racks and keep in an airtight container until dessert.

Remove the individual serving dishes from the refrigerator. Using a spoon dipped into hot water, turn over a bit of the cream so that both the dark CaraÔbe and the milk Jivara layers will be visible. Add a sesame crisp and serve.


	Combination of two Grand Cru chocolates, Jivara LactÈe and CaraÔbe, in a creamy dessert, topped with a golden sesame cookie. This recipe makes eight desserts and should be prepared a few hours before serving. Start with a basic crËme anglaise, which will be used to make the two chocolate creams.
• 250 g (1 cup) milk • 250 g (1 cup) whipping cream • 50 g sugar • 5 egg yolks	Combine the milk and the cream and bring to a boil. Using a wooden spoon, combine the egg yolks and the sugar in a heavy saucepan. Pour the milk / cream mixture over the yolks. Start with a few tablespoonfuls and gradually add the rest, stirring all the while. Heat the mixture gently, stirring constantly, until it begins to thicken (170ƒF to 180ƒF, no higher). As soon as it is finished, pour the mixture into a bowl and smooth with an immersion blender.
CaraÔbe Cream• 80 g (2-3/4 oz) CaraÔbe couverture, chopped • 250 g (1 cup) crËme anglaise Jivara LactÈe Cream • 125 g (4-1/2 oz) Jivara LactÈe couverture, chopped • 250 g (1 cup) crËme anglaise	Chop the chocolate and place in a small bowl. Pour the hot crËme anglaise over the chopped chocolate. Stir with a small spatula just until the chocolate is melted. Smooth the cream with an immersion blender. Divide among eight individual serving dishes and refrigerate about 30 minutes, while preparing the Jivara LactÈe Cream. Prepare as for the CaraÔbe Cream. Remove the serving dishes from the refrigerator and pour the Jivara LactÈe Cream over the set CaraÔbe Cream. Return to the refrigerator until serving time.
• 60 g (1/3 cup) sugar • 20 g (2 tablespoons) flour • juice from 2 oranges • 80 g (3 oz) golden sesame seeds • 50 g (3-1/2 tablespoons) butter	Preheat the oven to 170ƒC (350ƒF). Melt butter in the microwave oven. In a bowl, mix sugar and flour with a wooden spoon and add orange juice, sesame seeds, and, finally, the hot melted butter. On a nonstick cookie sheet, or one protected with parchment or foil, drop a little of the dough, and, using the back of a soup spoon, spread it out to form discs. Bake about 10 minutes. Remove as soon as the crisps are uniformly golden. Cool on racks and keep in an airtight container until dessert.
	Remove the individual serving dishes from the refrigerator. Using a spoon dipped into hot water, turn over a bit of the cream so that both the dark CaraÔbe and the milk Jivara layers will be visible. Add a sesame crisp and serve.