Chocolate Creme Brulee - Tomric Systems, Inc.
Combine cream, milk and glucose in a heavy gauge saucepot.
Scrape vanilla bean and add seeds and pod to cream mixture.
Place first quantities of chocolate in a bowl.
Begin to heat the cream mixture and when hot, temper egg mixture with cream.
Continue to cook cream and egg mixture until temperature reaches 70° C (160° F).
Pour cream mixture over chocolates and remove vanilla bean.
Combine cream mixture and chocolate until smooth using an immersion blender.
Cover with plastic wrap and allow to cool to 30° C (85° F).
Temper second quantity of dark chocolate and form cavities – this process will require more than the 390 g, that quantity is a finished weight.
Fill cavities with Chocolate Crème Brulee ganache when temperature of ganache reaches 30° C (85° F).
Temper second quantity of white chocolate and cap cavities – this process will require more than the 170 g, that quantity is a finished weight.
Place moulds in a cool environment until chocolate shells crysataiize and unmould chocolates.