Chocolates El Rey
Born in Venezuela, Growing Worldwide

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  El Rey Bucare Dark 58.5% / Cafe con Leche Venezuelan Rum Sauce



Ingredients Bread Pudding
14 1/2 ounce Cuban or Italian bread
24 ounces El Rey Bucare Dark 58.5% Chocolate
6 ounces butter, unsalted
6 ounces cashews
1 cup (7 ounces) black raisins
1 cup aged Venezuelan rum
(or Bacardi premium Black)
5 cups milk
2 14-ounce cans sweetened condensed milk
4 cups Cuban-style espresso
(or any dark espresso)
2 tablespoons anise seed
8 cinnamon sticks
12 whole allspice berries
1 pinch of salt
10 large eggs
4 egg yolks
2 tablespoons vanilla extract
2 teaspoons almond extract

Yield = Caramelizes on hotel pan
2 cups sugar
1/2 cup water

Cafe con Leche Sauce
Yield = 30 fluid ounces (Serving per individual portion of pudding about two ounces)
14 fluid ounces of sweetened condensed milk.
1 cup Cuban espresso or dark coffee.
1/2 cup aged Venezuelan rum
(or Bacardi Premium Black).
1/2 cup heavy cream, reduced.





Directions Bread Pudding


Prepare caramel coated hotel pan. Slice bread into 1-1 1/2 inch cubes. Chop chocolate and place into a large bowl with the unsalted butter.

Chop cashews, coarsely. Presoak raisins in a bowl with rum. Set all aside.

Place milk, sweetened condensed milk, espresso, anise seed, cinnamon sticks, whole allspice berries into a pot and bring to a boil. Lower to simmer and allow to simmer/steep for approximately 10- 15 minutes.

Strain steeped milk mixture into chopped chocolate. Whisk to combine. Whisk eggs, yolks, vanilla and almond extracts together. Mix warm milk/chocolate mixture with eggs. Whisk eggs/milk/chocolate back into larger chocolate bowl.

Add the cubed bread, soaked raisins, and cashews to custard mixture (about 16 cups of custard mixture.)

Allow to soak for one hour or until the bread has absorbed the liquid. Mash with a fork or potato masher to break large pieces of bread crust. Pour into hotel pan and place into 350¨ oven for 35 minutes.

Note: The custard temperature at the time it is placed in the oven should be about 105. The temperature of the finished product should range between 175-180.

Caramel Yield Directions:

Place sugar and water in saucepan and cook until golden caramel color.

Pour into hotel pan. Allow to set.

Cafe con Leche Sauce Directions:

Mix sweetened condensed milk, espresso and rum and heat in a small saucepan. Do not boil.

Add heavy cream.

Stir and cool to serve.

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