KIDAVOA POT DE CRÈME

INSTRUCTIONS

Pot de crème:

• Melt the Kidavoa Milk Chocolate and set aside.
• Combine the milk and cream in a saucepan and bring to a boil.
•  Whisk the sugar into the egg yolks and temper into the hot liquid. Cook over medium heat, stirring constantly with a spatula until the mixture is slightly thickened and coats the back of the spatula 183°F (84°C).
• Remove from heat and strain immediately. Slowly pour the hot mixture over the melted Kidavoa Milk Chocolate mixing well with each addition until a shiny, elastic mixture is formed.
• Finish with an immersion blender to perfect the emulsion.
• Immediately mold into verrines and chill uncovered.

Granola:

• Melt the butter, then add vanilla extract, oil, and honey.
• Combine the oats, sugar, whole wheat flour, salt and cinnamon, mix thoroughly.
• Pour the liquid mixture over the dry ingredients and mix until saturated.
• Add pecans and spread the mixture on a parchment-lined sheet pan. Bake at 330°F (165°C)  until golden brown.
• Cool completely before adding the chopped Kidavoa Milk Chocolate and banana chips.