Madagascar Bonbon
Hoeveelheid: approx. 180 pieces
Bevat: 1 Onderdeel

Preparation

Ingrediënten: Preparation

  • 1.2 lb
    Volvette crème
  • 3.5 oz
    boter
  • 1.6 oz
    invertsuiker
  • 1.6 oz
    glucose
  • 1.5 lb
    CHD-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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