Alunga™: Silver Palet

Recipe

Created by

Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

ingredients	preparation
165g 35% cream 15g sorbitol 20g butter 100g glucose syrup	Heat
350g CHM-Q41ALUN	At 75 ̊C pour on the chocolate
Emulsify and pour in a 8 mm frame. Let crystallise for 12 hours and cut out the shapes. Enrobe with Alunga™ milk chocolate and embellish with silver flakes.