By Romuald Remy
For a 15 x 36 cm frame (inside)
CHEF'S TIP:
You must fold the wrapping as soon as possible to prevent moisture from settling on it. I fold them into squares, and not a twist, because this helps keep their shape.
INGREDIENTS:
310 g whole milk
108 g 40 DE crystal glucose
385 g sugar
108 g 40 DE crystal glucose
16 g butter
70 g 100% cocoa paste
2 g cocoa butter
METHOD:
Heat the milk with 108 g glucose.
Caramelize the sugar then uncook with the glucose milk.
Heat to 116°/117°C.
Stop the cooking with the other 108 g glucose and the butter.
Add the cocoa paste and cocoa butter.
Pour onto a Teflon sheet in a 36 x 36 cm frame and leave to cool before cutting into 3 x 3 cm pieces.
