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 ...
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