Madagascar Bonbon
Se obtiene: approx. 180 pieces
Containing: 1 Component

Preparation

Ingredientes: Preparation

  • 1.2 lb
    Crema entera
  • 3.5 oz
    mantequilla
  • 1.6 oz
    el azúcar invertido
  • 1.6 oz
    glucosa
  • 1.5 lb
    CHD-N089MAD-E6

Preparation: 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.

Need support with your chocolate confections?

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