Evocao™ | Corn-soybean

1. Mix all ingredients together and simmer over low heat.
2. Concentrate at 75º Brix or until a dosable texture is visible.
3. Then weigh the resulting amount and mix in equal parts with DE 60 glucose syrup and set aside.

1. Take boiled sweet corn and pass it through a Robot Coupé together with the cooking water to obtain a cream and sieve.
2. Weigh the required 300 g and dissolve the sugars and salt at about 30ºC.
3. Pour over the melted couverture at around 40ºC and emulsify.
4. Lastlly add the butter and cocoa butter melted at 40ºC.
5. Emulsify correctly and pre-crystallize at 28/30ºC.

Melt and mix the two ingredients, set aside.