A spoon slides into a trembling, just-set panna cotta, and the organic Dominican cacao of François Pralus’s Dominican Republic 75% Dark Chocolate Bar, spicy, fruity and woody, unfolds slowly on the palate before a long finish.
Serves 4 · 15 min + 4 h chilling
- Sprinkle 2 tsp powdered gelatin over 3 tbsp cold water and let it soften for 5 minutes.
- Heat 1 1/2 cups (360 ml) heavy cream, 1/2 cup (120 ml) whole milk and 3 tbsp sugar until steaming, then stir in the gelatin until dissolved.
- Off the heat, add 2.5 oz (70 g) of the Dominican Republic 75% dark chocolate bar, chopped, and whisk until smooth.
- Pour into 4 glasses and chill for at least 4 hours, until set.
- Serve topped with the rest of the bar, shaved, and a few fresh raspberries.
The star of this recipe: Dominican Republic 75% Dark Chocolate Bar, by François Pralus.
