Coffee infused Creme Brulee with Cholocate Gingersnaps: with only a few hours to go until Valentines Day 2015 it’s time for a Beer And Dessert pairing to get in the festive mood; and what traditional flavor combination could possibly fit this holiday better than a complementary chocolate and coffee combo to celebrate the dark, roast-y quality of both flavors? The organic cocoa and the roasted chocolate malt in Samuel Smith’s Organic Chocolate Stout provided the perfect accompaniment for this Valentines Day Dessert.

ChocoGingersnaps: turbinado sugar, unsalted butter, Mast Brothers “Brooklyn Blend” dark chocolate (73% cacao), molasses, fresh ginger, candied ginger, ground ginger, water, cocoa powder, baking soda, ground nutmeg, flour, cinnamon, cardamom, brown sugar, baked in the wood fired pizza oven over an assorted hardwood fire.

Coffee Creme Brulee: heavy cream infused with dark-roast coffee beans, egg yolks, salt, homemade vanilla bean infused sugar, and salt; divided into ramekins, covered, and baked in a preheated hot water bath; bruleed with Wholesome Sweet’s organic sugar for a crisp caramelized crust; garnished with homemade whipped cream, chocolate covered coffee beans, and homegrown mint leaves.