分量: approx. 180 pieces

ステップ: 1 つ

国内単位
海外単位

1.2 lb

全脂肪クリーム
3.5 oz

バター
1.6 oz

転化糖
1.6 oz

グルコース
1.5 lb

CHD-N089MAD-E6

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.