CARAMEL ORO CHOCOLATE CREMOSO

-Mix the egg yolk with the LILLY NEUTRO (if used) or with the sugar, then add the boiling milk and cream. Mix and heat the mixture back up to 80–85°C (higher temperatures would cause the egg to coagulate).

-Add the chocolate and blend with an immersion blender.

-Refrigerate with plastic wrap in direct contact for at least 3 hours, or cool completely in a blast chiller.

-Use to fill fresh desserts such as cakes, single portions, petits fours, etc.

-Desserts prepared with this base recipe must be stored in the refrigerator.

Note: You may add salt to the recipe (about 0.2%) to enhance the caramel flavor.