In a heavy pot, whisk together eggs, sugar, Kessler’s® Alkalized Cocoa Powder, vanilla powder, orange zest and 600 Grams of full cream milk, off the heat.
Once ingredients are well blended, switch on the heat and cook over medium heat with continuous stirring.
In a separate bowl, disperse Kessler’s® Pure Cornstarch in the remaining 120 Grams of milk. Temper cornstarch by gradually adding around 1/2 a cup of the hot milk mixture.
Pour tempered cornstarch into the pot and continue mixing until mixture gets very thick. Add the butter and continue mixing until it is melted and fully incorporated to the mixture.
Pour Chocolate Leche Frita mixture into a rectangular pan lined with cling film then cover the surface of the mixture with another layer of cling film. It should directly touch the mixture to avoid any formation of skin.
Once cool, allow the mixture to set in the chiller for 5 to 6 hours.
Slice Chocolate Leche Frita into squares, lightly coat in flour, dip in beaten egg then lastly coat in Panko breadcrumbs.
Fry in olive oil / corn oil until golden brown in color.
Serve immediately after frying as is or with a sprinkle of cinnamon sugar.