Madagascar Bonbon



Ingredients Preparation
  • 550g
    Full-fat cream
  • 100g
  • 45g
    invert sugar
  • 45g

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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