Madagascar Bonbon

レシピ

Preparation

材料 下ごしらえ
  • 550g
    全脂肪クリーム
  • 100g
    バター
  • 45g
    転化糖
  • 45g
    グルコース
  • 690g
    CHD-N089MAD-E6

Bring cream, butter, invert sugar and glucose to a boil. Leave to cool to 80°C and pour over couverture solids. Homogenise well with a hand blender and leave to cool to 29°C. Pour the mass between two metal bars to approx. 8 mm. Leave to crystallise overnight and cut with a guitar cutter. Dip into crystallised Dark Madagascar couverture and garnish as desired.