Madagascar Bonbon
Receita
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_fm_bc-481x481/public/externals/db3cc39238ccaa1e208926789beb5152.jpg?itok=A8gdnQpN)
Preparation
ingredientes | preparo |
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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. |