Ingredients

600 gr.  Whole milk

400 gr.  Water

110 gr.    Sugar

25 gr.     Dry glucose

80 gr.     Skimmed milk powder

4 gr.       Neutral base

350 gr.   White Organic Chocolate

Method

Pasteurise all the ingredients, except for the chocolate, at 85 °C, add the chocolate as the temperature drops and leave to cool. Rest for at least 6 hours.
Batch freeze and decorate.