Uncover the secret of a delightful dessert delicacy – chocolate pots de crème with a sprinkle of Maldon salt. This recipe, originally revealed by professionals from Food & Wine, is sure to provide a sweet satisfaction to all dessert aficionados.

Begin by preheating the oven to 325° and place four 1/2-cup ramekins in a baking dish. As for the ingredients, gather together two large egg yolks, a quarter cup of sugar, the same measure of heavy cream, five tablespoons of whole milk, two ounces of milk chocolate chopped up, half an ounce of chopped dark chocolate, four teaspoons of water, two tablespoons of pure maple syrup, and Maldon salt for garnishing.

Take a bowl and whisk two tablespoons of the sugar and the egg yolks until the mixture turns light. Simultaneously, heat the cream and milk in a small saucepan until it boils. Once off the heat, gradually whisk in the chopped chocolate until it melts, followed by the egg yolk and sugar mixture.

After that, pour the custard into the ramekins. Fill the baking dish with hot water until it covers half of each ramekin's height. Cover the dish with foil and place it in the preheated oven for 22 minutes until the custard is nearly set but still has a slight wobble in the middle. Allow the ramekins to cool on a rack until they reach room temperature, then cover and place them in the refrigerator for at least an hour.

Cook two tablespoons of sugar and water in a small saucepan on medium heat until they form a dark amber caramel, which typically takes six minutes. Stir in the maple syrup. Pour the warm caramel over the chilled custards and sprinkle each with a few flakes of Maldon salt.

To complement this heavenly dessert, Aldo Sohm suggests the rich and hoppy Westmalle Dubbel Trappist beer from Belgium. Alternatively, you can choose a sweet and malty porter or stout. Be prepared to charm your guests with this beloved, indulgent dessert.