NOTE: Chef Hodge has provided an updated recipe that does include milk. See below.
Makes: 9×9 inch square dish
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
800g sugar
160g corn syrup
Pinch of salt
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350ml homo milk
90g chocolate dark
60g unsalted butter
1tsp vanilla extract
In a pot: combine
sugar + corn syrup + salt + milk
Stir over medium heat until sugar dissolves.
Cook without stirring to 115°C.
Remove from heat and pour over the chocolate in the mixer bowl.
Do not mix yet.
Let it sit for 2–3 minutes so the heat melts the chocolate.
Start mixing with paddle attachment on low–medium until the mixture cools to about 45–50°C.
→ It should start to thicken and lose its gloss.
Add the butter + vanilla.
Beat just until the mixture becomes thicker, slightly matte, and holds shape.
Pour into mold immediately.
Let it set up for several hours.
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