Ingredients
1 liter Milk
4 tablespoons Chocolate Powder
50 grams Butter
3 tablespoons Corn Flour
1.5 cups Cream
1 packet biscuits with light sugar
2 cups Sugar Powder
Method
Sources
📖
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Temperature-controlled tempering for chocolate work
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons
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Keep one cup of milk aside and put the remaining on stove for boiling. Add Chocolate powder and corn flour in one cup of milk and mix well. Slowly ad that mixture in boiling milk then add sugar to taste in that mixture once you get a well blended mixture, turn off the stove. Grand half cup of sugar and mix it in cream. take a bowl and make one layer of crushed biscuits then make another layer of prepared chocolate mixture. Keep that in freezer for 15 to 20 minutes then make the 3rd layer of cream and again keep it in freezer for 60 more minutes. after 60 minutes, take that bowl out of freezer and serve the chill and layered chocolate fudge.