Alunga™: Silver Palet

Recipe

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

Alunga™: Silver Palet

Ingredients Preparation
  • 165g
    35% cream
  • 15g
    sorbitol
  • 20g
    butter
  • 100g
    glucose syrup

Heat

  • 350g
    Alunga™

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.

Get in Touch