- 7 ounces plain or toasted sugar (1 cup; 195g)
- 2 ounces Dutch cocoa powder, such as Cacao Barry Extra Brute (about 2/3 cup, spooned; 55g); see note
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 32 ounces milk, any percentage will do (4 cups; 910g)
- 6 ounces heavy cream (3/4 cup; 170g)
- 12 ounces unsalted butter (about 3 sticks; 340g), softened to about 70°F (21°C)
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