540 gr Dark Chocolate (fine chopped)
175 gr Milk Chococlate (fine chopped)
425 ml Whipping Cream (fluff)
900 gr Granulated Sugar
400 ml Fresh Milk
2 tbsp Unsalted Butter (softened)
½ tsp Salt
15 ml Vanilla Essence
250 gr White Chocolate (chunk)
Mix together dark chocolate, milk chocolate and whipping cream with mixer in the bowl till soft, set aside.
Mix sugar, fresh milk, butter and salt in sauce pan. Bring to boil till medium heat then stirring, around 5 minutes. Reduce heat to medium low and cook, stirring. And adjusting heat as necessary to keep mixture boiling steadily, around 6 minutes. Remove from heat and gradually in to chocolate mixture (no. 1), mixer with low speed till chocolate is melted around 2 minutes. Stir in the vanilla and white chocolate chuck.
Pout in to prepared baking pan, smoothing top. Let cool completely at room temperature till firm before cutting, around 2 hours.
use baking pan 30 cm by 30 cm, linen with aluminium foil then bread paper.