Dave Smith > wrote in message >...
> Mike Bates wrote:
>
> > Hello all,
> > I'm looking for a good recipe for hard chocolate, like when it cools
> > to room temperature it is close to as hard as a hersheys bar. I have
> > unsweetened chocolate to work with (and sugar, eggs, etc...) I'm going
> > to try layering this on top of creme brulee in place of the sugar
> > topping. Thanks in advance!
>
> It would probably be easiest to use semi-sweet baker's chocolate or a good
> quality bittersweet chocolate, melted and then drizzled over the top of
> the Creme Brulee. I wouldn't suggest a layer. That would make it to hard
> to eat. When you try to break through the chocolate layer it will probably
> plunge into the custard and cause it to slop over the sides.
>
> Foe an alternate topping for Creme Brule, I once had it topped with honey
> and a little bud of saffron. It was quite tasty.

I was thinking more of a very thin layer of chocolate that would crack
easily (instead of breaking off in large chunks like you said). In
your suggestion for drizzling the chocolate over the creme brulee, do
you mean over the top of the hardened sugar coating on top, or with no
sugar coating? My creme brulee tends to be fairly runny (kind of a
loose creamy custard) and I don't know if drizzling chocolate directly
on top would work.

That honey and saffron sounds good, I'll give that a shot too.