Ingredients
Cuba Chocolate Cream
260 g / 9.2 oz   Whipping cream
500 g /17.6 oz   Milk, full fat
250 g / 8.8 oz   Eggs
150 g / 5.3 oz   Caster sugar
220 g / 7.8 oz   Arriba 72%

Milk Chocolate Sticks
200 g / 7 oz   Maracaibo Criolait 38%
10 g / .35 oz   Maracaibo Cocoa nibs

Preparation
Cuba Chocolate Cream
Boil the cream and the full fat milk. Whisk together the eggs andcaster sugar. Pour the hot liquid onto the Cuba Pistoles, then onthe egg and sugar mix. Cook in small pots at 120°C/248°F in abain-marie.

Milk Chocolate Sticks
Temper the Maracaibo Criolait 38%. Make into stick shapes. Dipthe ends in the Maracaibo Cocoa Nibs and some Cocoa Powderbefore they set.

Decoration
Decorate as desired.

Specialty Ingredients
#31101   FELCHLIN-Swiss ARRIBA 72%
#31307   FELCHLIN-Swiss MARACAIBO COCOA NIBS
#31117   FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%