Final composition
Dry mix the sugar and SOVRANA, add the egg yolks and mix with a whisk.
Boil the milk and add to the mixture, mix well and bring to a low boil.
Stir the chocolate to the custard cream until fully combined.
Cover with film and refrigerate.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
PASTRY
