DINNER WITH
TURN INDULGENT DRINKS INTO DESSERTS
Austin-born chocolatier and Executive Pastry Chef Krystal Craig brings you to Italy with a bite. BY SLOANE WICK
chocolatier and co-owner of Intero, an Italian restaurant focused on farm-to-table, sustainable practices. At only 21 years old, Craig co-founded her first dessert company, Arte y Chocolate, which centered on handcrafted artisan chocolates made with sustainably sourced ingredients. After years of creating delicious treats for a multitude of Austin establishments like the Four Seasons, Jeffrey’s and Hotel Van Zandt, she focused her skills and time on opening Intero with Executive Chef and Kitchen Director Ian Thurwachter. While Craig loves sweets and adores working with chocolates and desserts, she likes to strike a balance and believes moderation is key. This is what makes the Craig and Thurwachter duo so great: the combination of their knowledge of savory and sweet. Growing up in and around the local food scene along with an inspirational trip to Italy (not to mention her personal affinity for chocolate) were the foundation of Craig’s career and show themselves in her food, including her Espresso Panna Cotta with White Chocolate and Hazelnuts.
When you were younger, what foods made you feel the best? Mostly all the chocolate types (brownies, ice cream, chocolate bars), but a few savory side standouts were also broccoli, mashed potatoes. I’ve considerably expanded my palate as an adult, of course. What makes this dish special to you, or what is your fondest memory of this dish? When I was younger I didn’t appreciate panna cotta. My dad made it every once in a while and tried to show me how to make it, but I wasn’t into creamy desserts, outside of ice cream, for the longest time. A trip to Italy broadened that perspective, and I’ve come to absolutely love making and eating panna cotta. Making it now reminds me of those times in the kitchen as a kid, and the inspirational trip to Italy I was fortunate to take. If you’re a creative type, panna cotta is truly a perfect dessert vessel for highlighting any flavor or combinations of ideas you want. Is there a certain ingredient that makes your version of this dish different than other versions? Panna cotta is traditionally pretty simple. I do my best to honor that by executing the recipe well, while still striving to create an elevated flavor profile from layering familiar or seasonally inspired high-quality components with it. If you had to describe your dish as a feeling to someone who has never had it, what would you say? Ha, this is a funny one because it does have a little story. Even though the flavor combination of this recipe is as familiar sounding as they come, I actually had not paired them all together with one another until a friend of mine said he wasn’t into panna cotta. I knew how much he liked white chocolate mocha lattes, so I made him this version one year to try and change his mind. He loved it. From that, I’d probably describe it as your basic-sounding, not-so-basic-tasting dessert pleaser for anyone who enjoys a little coffee with their cream and chocolate, in that order. What else would you like to mention? If you can eat the foods that give you good memories, do so. Life is better that way! Even if panna cotta on its own isn’t special to you, use the recipe to make one with flavors that do provide a positive recollection. You can tweak this recipe to try your own versions of panna cotta. Even if the adjustment is as simple as adding cinnamon to the garnish topping mix, or adding something else on top entirely, or being more playful in omitting the espresso and adding a different flavor of tea, milk alternative, chocolate, etc. You can get creative with it!
62 | AUSTIN WOMAN | DECEMBER 2021
Photos courtesy of Krystal Craig.
Austin-born Krystal Craig is the executive pastry chef,
