Servings: 500 Grams
Ingredients
- 2.8 oz Caster Sugar Granulated Sugar can be used as a substitute
- 3.9 oz Egg Yolks
- 0.8 oz Corn Starch
- 1.3 lb Whole Milk
- 6.9 oz Callebaut 823 33.6% Milk Chocolate Callets
Instructions
- Emulsify the caster sugar and egg yolks.
- Once Emulsified, mix in the corn starch.
- Bring the whole milk to a boil and temper the egg yolk mixture with it. Now bring the whole mixture to a boil again.
- Pour the boiling mixture onto the chocolate, emulsify & leave to cool in refrigerator immediately.