Presented by The Social Concierge and GE Monogram, in partnership with IDSwest, Monogram Dinner by Design is where Vancouver’s twin touchstones of culinary and design culture converge for two tasty and tasteful nights on September 21 and September 22, 2014.
On September 22nd Culinary Capers Catering is the exclusive caterer and partner of the Monogram Dinner by Design Gala taking place at the CBC Studios, 700 Hamilton Street, Vancouver. Building on the success of last year’s inaugural event, Dinner by Design will give 20 nationally and internationally acclaimed interior designers a 12 ft by 12 ft space and free rein to create imaginative and fantastical tablescapes. 150 guests will take their assigned seats at one the 20 designer tables for a sumptuous multi-course Culinary Capers feast complete with wine and bubble pairings. For more information please call 604-418-9041.
Here is a sneak peak at the plated dessert – a Chocolate Hazelnut Duo with caramelized white chocolate pot de crème, hazelnut croquant and Gianduja dacquoise. Below is our recipe for the caramelized white chocolate pot de crème tailored to the home kitchen. Enjoy!
How to make Caramelized White Chocolate
Caramelizing white chocolate gives it a rich dark caramel flavour and changes the colour of the chocolate to a golden brown.
12 ounces (340 grams) white chocolate (use a good chocolate such as Callebaut)
Pinch flaky sea salt
Preheat oven to 250˚F.
Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.
Remove it from the oven and spread it with a clean, dry spatula.
Continue to cook for an additional 30 to 60 minutes, stirring at 10 minute intervals.
At some point it may look lumpy and chalky but keep stirring and it will smooth out and caramelized.
Cook until the white chocolate is a deep golden brown and caramelized.
Stir in a pinch of sea salt.
Store in a jar at room temperature until ready to use.
Caramelized White Chocolate Pot de Crème
6 egg yolks
1 cup heavy cream
¾ cup whole milk
12 ounces caramelized white chocolate
If caramelized white chocolate becomes solid put in a metal bowl and place over a water bath.
Melt the white chocolate. Whisk the egg yolks into the chocolate.
Combine the cream and milk in a heavy bottomed saucepan. Place over medium heat and bring to a boil.
Take off heat. Slowly pour the boiling cream mixture into the chocolate, whisking constantly.
Put back on medium heat and continue cooking for about 5 minutes or until mixture starts to thicken.
Evenly divide the mixture into small pot de crème forms or bowls.
Cover each with plastic wrap and refrigerate for a minimum of 2 to 3 hours or overnight until set.
Garnish with whipped cream and shaved chocolate or store bought toffee bits.