Ingredients
- 3000 gr. whole milk
- 125 gr. cream
- 420 gr. milk couverture, 38.2%
- 280 gr. sugar
- 46 gr. PreGel Dextrose (Sweetening Agent)
- 95 gr. PreGel Diamant 50 (Milk Base – Hot Process)
- 200 gr. malted milk powder
- 45 gr. egg yolks
- 400 gr. assorted candy bars, chopped
Method
- Combine all ingredients except candy bars in a large bucket.
- Mix well for 2 – 3′ using an immersion blender.
- Place in Hot Process machine and process according to manufacturer’s instructions.
- Upon extraction, fold in the candy bars.