Chocolate Pots de Crème

Use 70% chocolate or higher. Below that, pots de crème turn cloying because the sugar in milk chocolate compounds with the cream. 70% gives you the right balance of intense chocolate flavor and natural bitterness that keeps the dish from being one-note sweet.

Strain the cream-chocolate mixture twice. Once before pouring into the jars to catch any unmelted chocolate chunks, and once more after the temper into the egg yolks to catch any cooked egg bits. This is the secret to that velvety, professional texture.

Sous vide at 176°F for 75 min. Lower temperatures don't fully set the custard; higher temperatures break the emulsion and you get a curdled, grainy mess. The 176°F mark is precise - set your bath carefully and double-check.

Top with flaky sea salt right before serving, not before the bath. The salt enhances the chocolate's bitterness and contrasts with the sweet cream. Maldon or Jacobsen flake salt are the right textures - table salt dissolves and disappears.

Anti-tip: don't substitute heavy cream for half-and-half. Pots de crème need the full fat content of heavy cream to set properly and develop that signature silky mouthfeel. Half-and-half makes a thinner, less luxurious custard that feels watered down.

Always let cream cool slightly before whisking in yolks to prevent curdling.

Use quality dark chocolate (70% cacao) for the best flavor - avoid chocolate chips.

Chill uncovered for first thirty minutes to prevent condensation on surface.

Grease molds lightly if planning to unmold for presentation.

Chill overnight for the cleanest layers in parfaits.

If transporting, skip whipped cream and top with brittle or toasted nuts instead.