Servings: 500 Grams
Ingredients
- 106 g Water
- 213 g Caster Sugar (or Granulated Sugar)
- 213 g Allez Belgian Glucose Syrup
- 213 g Callebaut 811 54.5% Dark Chocolate Baking Callets
- 142 g Sweetened Condensed Milk
- 113 g Gelatin Mass
Instructions
- Mix together the water, sugar, & 213 g Allez Belgian Glucose Syrup, and heat to 220℉/105°C.
- Mix together the 213 g Callebaut 811 54.5% Dark Chocolate Baking Callets, milk, & gelatin mass, and pour the boiling mixture on top, emulsifying with a stick blender. Leave to rest for 24 hours, and apply at approximately 85℉/30°C.