Se obtiene: approx. 180 pieces

Contiene: 1 Componente

Métrico
EEUU

550 g

Crema entera
100 g

mantequilla
45 g

el azúcar invertido
45 g

glucosa
690 g

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.