Creme Brulee done right is simple elegance. We wanted to make sure that we honored that in our execution when we were ideating the perfect Creme Brulee Bon. Which is a challenge. When you get that crunchy toasty pot of custardy goodness at a restaurant, it's textures provides contrasts that are difficult to portray when you're using chocolate as a medium-the crunchy, caramelized top, the silky and creamy, custardy, inside.
We start with a custard ganache that is really special not only because it's laced with Madagascar vanilla bean but also because our white chocolate is this buttery, milky magic that captures the essence of cream without being too sweet or too cocoa-y. It's lightly salted to provide contrast with the toasty just-crispy-enough sugar that sits on top. It's all wrapped up in a dark chocolate shell to add some depth and a little extra crunch.
