Chocolate Leche Frita

Recipe makes 24 pcs of 4×4 cm slice

Ingredients:

• 62.5g Kessler’s® Pure Cornstarch 
• 50g Kessler’s® Alkalized Cocoa Powder
• 720g full cream milk
• 150g white granulated sugar
• 1/2 tsp vanilla powder
• 1 large pc orange zest
• 2 pcs large eggs
• 30g unsalted butter, softened

Coating

• 125g all-purpose flour, sifted
• 2 pcs large eggs
• 90g panko breadcrumbs
• 225g olive oil / corn oil for frying

Procedure:

1. 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.
2. Once ingredients are well blended, switch on the heat and cook over medium
   heat with continuous stirring.
3. 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.
4. 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.
5. 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.
6. Once cool, allow the mixture to set in the chiller for 5 to 6 hours.
7. Slice Chocolate Leche Frita into squares, lightly coat in flour, dip in beaten egg then
   lastly coat in Panko breadcrumbs.
8. Fry in olive oil / corn oil until golden brown in color.
9. Serve immediately after frying as is or with a sprinkle of cinnamon sugar.