ITAKUJA CHOCOLATE DROPLETS

Recipe steps

DROPLETS

  • 215gwater
  • 165gglucose
  • 570gITAKUJA 55%
  • 50gLiquid Sorbitol
  1. Arrange droplets of pre-set chocolate onto a sheet of confectionery dipping paper, cover with a second sheet, and press down.
  2. Remove the top sheet.
  3. Pipe approx. 5g of ganache directly onto the chocolate.
  4. Cover with the second sheet so that the ganache is held between the droplets of chocolate, then cut into circles using a 5cm-diameter cutter.
  5. Leave to set at 60°F (16°C).
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