Madagascar Bonbon
Выход: approx. 180 pieces
Содержимое: кол-во компонентов: 1

Preparation

ИНГРЕДИЕНТЫ: Preparation

  • 550 г.
    Жирные сливки
  • 100 г.
    сливочное масло
  • 45 г.
    инвертный сахар
  • 45 г.
    глюкоза
  • 690 г.
    CHD-N089MAD-E6

ПРИГОТОВЛЕНИЕ: 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.

Нужна поддержка в приготовлении ваших шоколадных изделий?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges