Chocolate for Churros
yield
6 quarts
servings
expiration date
4 days
ADDITIONAL PREP RECIPE
No items found.
ingredients
- 1 gallon / 4kg whole milk
- 2 qt / 1kg 72% chocolate pistoles
- 1 pint / 453g sugar
- 3 T / 28g cornstarch
sourcing
PROCEDURE
- Bring the milk to boil with the sugar.
- Mix the corn starch with two tbsp of milk to make a slurry.
- Whisk the slurry into the hot milk/sugar.
- Put the chocolate into a bowl large enough to accommodate the volume of milk & chocolate.
- Pour the hot milk over the chocolate & let it sit 5 minutes.
- Whisk to completely smooth. Pass through a china cap to ensure that there are no lumps.
- Cool & reserve in quart containers.
CRITICAL CONTROL POINT
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