Help with Chocolate Pots de Creme - Any Pastry Chefs Here?
I made the chocolate pots de creme from Joy of Cooking and they turned out granular even though I kept the temperature below 165 F. I used Camino's fair trade cocoa and subbed a square of unsweetened chocolate for the 2 semisweet ones the recipe called for. Any ideas?
2 c milk
1/2 tsp. vanilla
1/2 c sugar
2 oz. (squares) semisweet chocolate
1/4 c. cocoa.
Here's what I did. Heated milk in double boiler. Grated fine the chocolate and added when milk hot. In order: Mixed together yokes, salt, sugar, vanilla, cocoa. Then added this mix to the hot milk/chocolate mix. I used a hand held mixer for the mixing.
The final product, while delicious tasting, had tiny brown flecks and a slightly granular texture. I was hoping for more silky smooth.
Any ideas on what went wrong?