YIELD: 144 (3 oz.) servings 7 ½ lbs. chocolate 1.25    lbs. sugared pasteurized egg yolks 2 ½ lbs. sugar 6 qts. manufacturing cream 8 oz. sugar 4 oz. Japanese golden curry powder 1.    Melt chocolate and set aside. Heat 1 cup of the manufacturing cream and mix into the curry powder until dissolved. Add back into cream. 2.    Whip cream and 8 oz. sugar until stiff peaks form; set aside. 3.    Whip ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.