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


Ingredientes: Preparation

  • 1.2 lb
    Crema entera
  • 3.5 oz
  • 1.6 oz
    el azúcar invertido
  • 1.6 oz
  • 1.5 lb

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.

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