so, my boss asked me to come up with a new dessert, which usually is no problem at all for me. but now I am kinda stuck. in my normal plain jane bavarian cream, I use for 30 people (WARNING: metric ) 2250 ml half half milk and cream 1125 ml heavy cream 657 grams sugar 450 grams eggyolk 45 grams gelatin. now I want to make it in a white chocolate bavarian cream flavored with cardamom. I think I can figure the cardamom out but I am stuck with the white chocolate. my way of thinking was following..... use less gelatin, say decrease to 20 grams 400 grams white chocolate how do I figure out how much to decrease the sugar, otherwise it will become too sweet? suggestions?