* 1 pinch of salt
Preparation :
1. Melt 150g of milk chocolate in a double boiler or in the microwave in short bursts.
2. In a bowl, whip the very cold heavy cream until it forms soft peaks.
3. Add the cocoa powder, condensed milk, vanilla extract, and a pinch of salt. Mix gently.
4. Gradually stir in the warm melted chocolate and mix until smooth and creamy.
5. Pour the mixture into a rectangular baking pan lined with parchment paper. Smooth the surface.
6. Freeze for 4 to 6 hours, until firm.
7. Unmold and cut into bars.
8. Melt the remaining 100g of chocolate and coat each bar. Place them on parchment paper.
9. Refrigerate for approximately 20 to 30 minutes to allow the chocolate to harden.
Tip: Take the bars out of the refrigerator a few minutes before eating them to obtain a softer texture.
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