Love as rich as chocolate

This month, I’m excited to share something a bit different! Let me take you back to a lovely Valentine’s dinner at our favorite French restaurant, Pot au Feu, from a couple of years ago. If you’ve ever enjoyed a meal or celebrated a special occasion there, you know just how captivating Bob Burke’s storytelling can be. So, settle in as I share Bob’s story of the enchanting tale of an Italian count from Turin who fell in love with a Rhode Island heiress,

Once upon a time, an Italian count and diplomat met and fell in love with Carrie Mathilde Brown, the granddaughter of Nicolas Brown, Jr., the man who purchased the naming rights to the College of Rhode Island and Providence Plantations to rename it Brown University. This is a significant detail, as you will see later in the story.

Carrie, already in her thirties was viewed as a spinster and never anticipated marriage when she met the handsome Count Paulo Bajnotti from Turin, Italy. Turin was the wealthy industrial center of the newly unified Italy. Count Bajnotti was vice-consul in New York City. In the summer of 1875, Carrie and Paulo met at a party in Providence, and it was love at first sight! Both were proficient in languages and music, had traveled extensively, and came from the upper class. They exchanged vows on June 17, 1876, honeymooned in Italy, and then made their home in New York City. As Count and Countess Bajnotti, they mingled among the elite circles. Their marriage was rumored to be the happiest of the era. It’s essential to recognize that this occurred during a time when aspiring nobles married American women for their wealth while women sought titles. Sadly, the marriage ended after 16 years when Carrie passed away at 49 during the 1892 pandemic in Palermo, Sicily.

Bajnotti was heartbroken and vowed that his cherished wife would always be remembered in her hometown. He returned to Providence and dedicated himself to creating memorials in her honor. Many of you have passed by these memorials without knowing the story behind them. The first memorial is the stunning fountain in Burnside Park at Kennedy Plaza, known as ‘The Struggle for Life.” It was commissioned in 1898 and completed in 1902.

The second memorial is the Carrie Clock Tower at Brown University, built in 1904, inscribed as “Love is Strong as Death.” Additionally, he donated the Pancratist Statue located in Roger Williams Park. Overall, Paolo created five lasting memorials to their love.

Reflecting on the Pot au Feu and the delightful Valentine’s Dinners we’ve enjoyed there, one of my favorite desserts is Chocolate Pot de Crème. It is served in an espresso cup with a sprig of mint and a dollop of fresh whipped cream. The difference between chocolate pudding and pot de crème is that pudding is thickened with starch, while pot de crème is set with egg yolks. It is so decadent!

Here is a recipe I found online. It is easy, serves 6, and only takes 10 minutes to prepare, needing to set for 6 to 8 hours.

Chocolate Pot de Crème

Ingredients:

6 ounces of high-quality dark chocolate (don’t settle; use the best)

2 cups heavy cream (can be made dairy-free with coconut milk)

3 egg yolks

3 tablespoons of sugar (Note: If you’re using semi-sweet chocolate, sugar is unnecessary.)

1/8 teaspoon salt

1 teaspoon pure vanilla extract

1/2 teaspoon expresso powder(optional)

Instructions:

Chop the chocolate and place it in a blender; then, set it aside.

Combine the cream, egg yolks, sugar, salt, and espresso powder in a medium saucepan over medium heat, whisking to blend the ingredients. Continue whisking consistently until the mixture begins to bubble and is thick enough to coat the back of a spoon. Pour the hot mixture into a blender with the chocolate and vanilla, and blend until smooth. Transfer the mixture into individual ramekins and refrigerate for 6-8 hours or until set. Let the pot de crème sit at room temperature for about 10 minutes before serving. Serve with a dollop of whipped cream and a sprig of mint.