Ingredients
- 150 g Water
- 450 g Sugar
- 140 g Inverted sugar (1)
- 200 g Inverted Sugar (2)
- 34 g Gelatine sheets
- 200 g Jivara 40% Couverture
- 30 g Liquorice concentrate paste
How To Prepare
Mix the water with the sugar and the invert sugar (1) and heat to 110 ºC. Separately, place the invert sugar (2) and the previously hydrated gelatine leaves in the bowl of the electric whipping machine. Add the syrup while whipping at medium speed. Continue whipping until cool. Add the melted chocolate at 30 ºC and finally the liquorice paste.
عربي
