An ginger truffle with a nail

Glucose powder or dextrose can be bought in most of the city's pharmacy. I need it to make the fountain texture more smooth.

  • Time 30 minutes
  • Servings 30 People
  • 1 From half a lemon to clear the cedra, the quote itself is to be postponed. Mixing glucose, cedru, ginger, pouring a mixture into creams. All this is to be poured into the cellar and to squeeze on the middle of the fire, to cool to 70 degrees. As long as the mixture stops, heating milk chocolate and heating up to 50 degrees. To laugh with the cream mixture.
  • 2 Then the mass is to smash the blender to a uniform texture, without raising an ambush above the level of the mixture so that it does not have oxygen.
  • 3 Introduce soft butter and smash. Empty the mixture in the ceramic shape and cover the food film so that it is completely attached to the surface of the gane.
  • 4 Put it in the fridge for 12 to 15 hours (approximately night). Then, from the mass, roll balloons or chop to rectangles like here, and put it back in the fridge.
  • 5 Preparing dark chocolate: upgraded to microwave or water bath to heat it up to 45 grados, immediately lift and put a bow on ice or in cold water, to make it 33 grades. Drink every candy into chocolate, just a little bit of a nail, let it dry and sell.
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