Wydajność: approx. 180 pieces

Zawiera: 1 Składnik

Metryczny
USA

1.2 lb

Full-fat cream
3.5 oz

masło
1.6 oz

cukier inwertowany
1.6 oz

glukoza
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.