Caramelized white chocolate

  • Time 3 hours
  • Servings 5 People
  • 1 Get the oven up to 130 degrees. Smash the pallet of the pergation paper, distribute the polka and cocoa-mass and send a mixture to the oven for ten minutes. Get out, cross the silicone shovel and send back to the oven for another ten minutes. Repeat this procedure with a 10-minute tube and a mix-up until the chocolate buys the color of the raisin. Please leave a 50-ml-mile dairy for the time.
  • 2 In a small stein, connect the rest of the milk, cream, sugar and salt, put on the middle fire, deliver almost to the boiling, add hot caramel chocolate (if it's cold, swallow it on the water bath), mix it up, pour crachmal milk and put on on average fire at constant intermittence. Take off the fire, add cream cheese, strap to homogeneity, stay to room temperature and clean up the fridge for the night.
  • 3 Switch the mixture to ice cream fries and freeze according to instructions. Put it in the container and put it in the freezer for a minimum of four hours before it's completely cold.
  • 4 If you don't have a frieser, just put the mixture in the container, take it to the freezer and reschedule the contents of the container every 20 to 30 minutes before the cooling.
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