Straciatella Chocolate (Created by Stephan Grijspeerd - 'De Zoete Zonde' in Belgium)

Straciatella chocolate

Ingredients Preparation
1.75L of milk
1.25 L of cream
425g of sugar
30g of egg yolks
200g of chocolate
3 vanilla pods
Boil the milk with the vanilla pods and 1/2 of the sugar. Mix the egg yolks with the other half of the sugar. Make a crème anglaise through a chinois and leave to cool in the fridge. Once it is cold, add the cream and the melted chocolate and centrifuge.

Chocolate sauce

Ingredients Preparation
0.66L of milk
35g of glucose
100g of sugar
214g of egg yolks
10g of butter
660g Callebaut Origine Grenade
Bring the milk and glucose mixture to the boil. Mix the egg yolks and the sugar. Fold this mixture into the boiling milk, and turn off the heat immediately. Fold in the butter away from the heat. Pack in a sealed plastic container and store in the fridge.