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Madagascar Bonbon

Receptura

składniki	przygotowanie
550g Full-fat cream 100g masło 45g cukier inwertowany 45g glukoza 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.