Chocolate Cremeux

• 1.944 kg heavy cream
• 2.136 kg whole milk
• 690 g granulated sugar
• 510g egg yolks
• 35g coffee extract
• 12g kosher salt
• 1.7 kg 60-64% chocolate pistoles

75g of cremeux per 6.75 oz tureen jar

1. Combine the heavy cream & the milk in a rondeau.
2. Add the kosher salt & the coffee extract.
3. Combine the egg yolks & sugar in a bowl that is large enough to accommodate the full volume of the milk/cream (you could use your mixer)
4. Whisk the egg yolks & sugar until the sugar is fully dissolved and the mixture is pale yellow, holding a soft ribbon (see photo). This can be done by hand or in a mixer.
5. Bring the heavy cream/milk mixture to a full boil.
6. Remove the cream/milk mixture from the heat. Slowly, ladle into the egg yolk/sugar until all of it has been incorporated. Work slowly with the first half of the hot liquid, taking care not to "scramble"the yolks by adding it too quickly.
7. Return the egg/cream/milk to the rondeau and, while whisking continuously, bring to a simmer. Do not walk away!! The mixture will thicken as it approaches a boil. Be careful not to scramble the eggs or scorch the mixture on the bottom of the rondeau.
8. Put the chocolate in a large bowl.
9. Pass the hot egg/cream/milk mixture through a chinois and into the bowl with the chocolate.
10. Do not stir. Let the mixture sit for 5 minutes to completely melt the chocolate.
11. Then, whisk to smooth.
12. Portion while hot into the jars. 115g per bowl. Gently tap each jar on the counter after you fill it so that the cremeux settles to a smooth top.
13. Chill overnight.