Chef Martín Rios is known for multi-element desserts that keep his bakers busy incorporating sweet and tart, creamy and crunchy, and, in this case, citrus and chocolate on the same plate. Rios uses the financier, a delicate almond butter cake, and custard as garnishes in this next-level dessert, but you can freeform the recipe. Instead of making the financier, for example, you could use a fancy store-bought cookie. Rios served his with a clementine-verbena granita, but you might substitute lemon sorbet. Other garnish substitutions follow the recipe.


2 egg yolks

¼ cup milk, divided

¼ teaspoon gelatin powder

¼ cup sugar

½ cup heavy cream

10 leaves basil

10 ounces milk chocolate, chopped

4 ounces dark chocolate, chopped


2 sticks butter

10 tablespoons powdered sugar

11 tablespoons flour

6 tablespoons almond flour

2 teaspoons cocoa powder

¼ cup honey

6 egg whites

½ teaspoon grated lemon zest


⅞ cup heavy cream

⅓ cup mascarpone cheese

¼ cup sweetened condensed milk

1 teaspoon vanilla

1 tablespoon grated orange zest

2 teaspoons bourbon


A swirl of fruit puree

Edible flowers

Fresh berries

Chocolate curls

Chocolate lace cookies

Citrus-flavored sorbet

Serves 6


Chocolate-Caramel Crémeux

  1. Whisk the egg yolks in a medium bowl until light and fluffy.
  2. Dissolve gelatin in 2 tablespoons of cold milk.
  3. Place sugar in a heavy-bottomed saucepan and allow to caramelize over medium heat. Once an amber syrup forms, add the cream, remaining milk, and basil leaves. Bring to a boil, then remove from the heat. Allow to cool slightly. Remove basil leaves.
  4. Pour the warm cream over the egg yolks, whisk to combine, and return to the saucepan. Cook over a low heat until the mixture starts to thicken. Remove from heat.
  5. Stir the chocolate and gelatin into the warm cream. Whisk well and pass through a fine sieve. Pour into a plastic-lined square pan with a 6-cup capacity, press a piece of plastic on the top, and chill.

Almond-Honey Financier

  1. Brown the butter by heating it in a small pan on low heat, occasionally swirling the pan over the stovetop for about 5 minutes. It will foam at first, but then it will begin to brown. Pour the butter (with milk solids) in a bowl to stop cooking. Let it stand and fully cool.
  2. In a stand mixer with the paddle attachment, combine the sugar, both flours, and cocoa powder.
  3. Add honey, egg whites, and zest. Mix well. With the mixer set to low speed, slowly add the browned butter. Mix well.
  4. Butter an 8-by-8-inch cake pan and line with parchment paper. Pour mixture into the pan and bake at 350° for about 12 minutes, then turn the pan 180 degrees and bake for another 5 minutes. Allow to cool.

Bourbon-Citrus Custard

  1. Place all ingredients in a chilled medium mixing bowl and whip until firm peaks form.
  2. Chill before serving.


Using a knife dipped in warm water, slice the crémeux into six even portions. Place one apiece on serving plates. Cut the financiers into 1-inch cubes and top each crémeux with a piece. (Hide the rest from your guests to enjoy later with tea.) Add a small dollop of the custard next to the financier. Add additional optional garnishes to the plate.