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First layer:
Second layer:
Hershey’s Syrup (original chocolate flavor) for drizzle on top of each slice
First layer:
Melt 2 packs of of Knox in 1/2 cup cold water.
Mix Nestle cream and condensed milk in a pan under low fire.
Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for
about 10 minutes under low fire.
Place half of the mixture in 13×9 pan (if u want to make 4 layers) and let cool.
Refrigerate for at least 2 hours before adding next layer. Or freeze for 15 minutes for fast
results. Make sure that it is already formed before you pour the next layer.
Second layer:
Let it cool for 2 hours before serving but we suggest you refrigerate it overnight to make sure that
Black Sambo dessert is completely formed.
To serve Black Sambo, drizzle Hershey’s Chocolate Syrup on top of each slice.