分量: approx. 180 pieces

ステップ: 1 つ

国内単位
海外単位

550 g

全脂肪クリーム
100 g

バター
45 g

転化糖
45 g

グルコース
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.