Chocolate pastry cream is everything about the chocolate. The taste ought to be earthy, abundant, and extreme, not moderate and milky. The secret to pulling that off is utilizing high-quality dark chocolate, for a cocoa-forward taste that isn’t too sweet. A dash of ground cinnamon deepens the natural chocolate taste even further.
More skilled bakers might observe that this dish does not include a tempering step (in which the eggs are thoroughly integrated with hot milk to avoid rushing). That’s since there’s no requirement to pre-heat the milk in this dish: you can just integrate the primary pastry cream components cold, then heat them up together till thickened. The chocolate melts in later on, when blended into the hot pastry cream. You can find out more about the ins and outs of pastry cream method in our article and recipe for classic vanilla pastry cream.