Recipe
Carefully weigh out all the ingredients. Follow the order given. Pour the water into the cooking receptacle (saucepan or pasteurizer).
At 25° C (77° F), add the dry milk powder.
At 30° C (86° F), add the sugars (invert sugar, glucose and sugar, combined).
At 45° C (113° F), add the final stabilizer, combined with a portion of the total sugar (about 10%).
Pour a small amount of the liquid (about 2/3 of the weight of the chocolate) into the melted chocolate, stirring in the center until glossy and elastic and the mixture has started to emulsify.
Continue gradually adding the liquid. Blend to perfect the emulsion.
Place everything together in the saucepan and pasteurize at 85° C (185° F) for two minutes before rapidly cooling to 4° C (39° F).
Allow to rest for a minimum of 12 hours at 4° C (39° F). Blend and churn between -6° C (21° F) and -10° C (14° F). Store in the freezer at -18° C (-0.4° F).