📌 Chocolate Basque Flan
Posted 3 April 2026 by: Admin
Have you ever spent a Saturday afternoon doing nothing useful? This chocolate Basque flan is made for exactly that. A cocoa crust that snaps under your teeth, a chocolate cream that barely trembles as it comes out of the oven — and a good hour where you have nothing else to do but wait.
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Ingredients :
- Callebaut Extra Brute Cocoa — The cocoa for the dough. The extra brute version is non-alkalized — more acidic, fruitier, more intense than classic cocoa. If you can’t find Callebaut, any high-quality 100% unsweetened cocoa will do. Not Nesquik.
- Cacao Barry Ocoa 70% Chocolate — The chocolate for the flan. A Valrhona Guanaja or a Lindt 70% dessert chocolate work just as well if you can’t find Cacao Barry. The essential point: avoid low-end melting chocolates; they taste like sugar and ruin the cream.
- 35% fat liquid cream — It’s the fat that gives the flan its smooth texture. No light cream here; it’s non-negotiable. A 15% cream will give a grainy texture and inconsistent hold when sliced.
- Cornstarch — The thickener that turns the liquid mixture into firm cream. Remember to dissolve it first in a small amount of cold milk before adding it to the rest — otherwise, lumps are guaranteed and the flan will be a failure.
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