![Madagascar Bonbon](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/db3cc39238ccaa1e208926789beb5152.jpg?itok=P9UjnJ9i)
Bevat: 1 Onderdeel
Preparation
Ingrediënten: Preparation
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550 gVolvette crème
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100 gboter
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45 ginvertsuiker
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45 gglucose
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690 gCHD-N089MAD-E6
Bereiding: Preparation
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.
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