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TCHO New American Chocolate

TCHOcolate Budino

Stacey Bruno Migale



10 ounces TCHO PureNotes “Chocolatey” chocolate, broken into pieces (about 5 bars)
4 ounces TCHO SeriousMilk “Classic” chocolate, broken into pieces (about 2 bars)
9 egg yolks
1/2 cup white sugar
3/4 cup whole milk
2 3/4 cup heavy whipping cream
high quality olive oil
sea salt (medium flake)
1 (5.29 ounce) package Biscotti Bari



1.     Preheat oven to 300 degrees Fahrenheit. Have 9-by-13 inch metal baking pan prepared for budino mixture and an additional larger pan (roasting pan works well).

2.     Melt chocolates in large bowl stainless steel bowl over simmering water.

3.     Meanwhile, whisk egg yolks and sugar together in large bowl till combined. Warm the milk (in microwave or over the stove); slowly pour hot milk over the yolks, whisking to combine while pouring so you don’t cook the eggs!

4.     When chocolate is melted, remove from the stove and allow to cool a little. Add the yolk mixture into the melted chocolate slowly, whisking to combine completely.  Stir in the whipping cream.

5.     Pour the mixture into a large baking dish (a 9 x 13 metal baking pan with high sides works well).

6.     Cover tightly with foil.

7.     Place into a larger pan, filled with water until half way up the sides of the budino-filled pan.

8.     Bake for 45-60 minutes.

9.     Check to be sure that the edges are set but the middle will still be loose & runny.

10.  Remove from the oven and whisk to homogenize.

11.  Pour into a large bowl.

12.  Set the bowl of budino over a larger bowl filled with ice to cool; continue to whisk occasionally.

13.  Chill budino at least overnight in the refrigerator.

14.  Spoon into dessert cups (or pastry shells or premade chocolate molded shells); top with a drizzle of olive oil, a pinch of sea salt and a biscotti.



Stacey Bruno Migale is Owner of Biscotti Bari, a handcrafted, true-to-Italian-heritage biscotti company in San Francisco. Learn more about Stacey, her store, and this delicious biscotti at