Churros Chocolate

• 4kg / 1 gal whole milk (minus 4 T whole milk reserved)
• 1.2kg / 2 qt 72% chocolate pistoles
• 448g / 1 pint sugar
• 28g / 1oz / 3 T cornstarch

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• Set aside the 4T whole milk
• Put the chocolate in a bowl large enough to accommodate the entire volume of ingredients.
• Bring the milk to boil, whisk in the sugar.
• Mix the cornstarch with the reserved 4T of milk to make a slurry.
• Once smooth incorporate the milk/cornstarch into the hot milk, make sure there are no clumps of cornstarch.
• Bring back to a boil, whisking well.
• Pour the hot milk mixture over the chocolate. Let sit for 5 minutes.
• Whisk well to incorporate the chocolate & finish to a smooth sauce.
• Cool & reserve in quart containers.

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