Ingredients 735 grams white chocolate (26 ounces), over 30% cocoa butter 300 grams water (5.25 ounces, ~1/2 cups) 300 grams sugar (11.5 ounces, ~1 1/2 cups) 395 grams condensed milk (14 ounces, ~1 Can) 15 gelatin sheets 1 tablespoon vanilla extract 1 tablespoon gel food coloring, of choice unglazed frozen cake Preparation Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat. Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture. Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product. Sieve the mix into a large jug or ve
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