Brigadier and Grape Pie

Detach the grapes from the bunch, wash them, dry well and set aside.

In a pan, put the condensed milk and butter and lead to medium fire always stirring until it releases from the bottom of the pan.

Let it cool, add 1 box of milk cream and book.

In a saucepan, break the chocolate into pieces and heat over a bain-marie until completely melted.

Add 1 box of milk cream and mix well.

In a refractory, put all the white cream, forge the cream with the grapes and pour the chocolate ganache over it.

Take to the fridge, decorate as you wish.