Dark LINDT Chocolate
Combine in a saucepan and bring to the boil, when sugar is dissolved remove from heat. Set aside.
1 2/3 cups (400ml) Milk
2 tablespoons syrup
2.5oz (70g) LINDT Bittersweet Chocolate, chopped
Heat the milk and syrup to 122-140 F (50-60 C) and add the chopped chocolate.
Whisk until chocolate is melted.
Refrigerate until chilled.