ingredients :
- 500 g Caster sugar
- 50 g Glucose
- 300 g Cream 35%
- 70 g Butter
- 500 g Sicoly® blood orange juice
- 40 g Butter
- 100 g Couverture milk chocolate 45%
process :
Bring the sugar, glucose, cream and butter to the boil. Add the SICOLY® blood orange puree.Heat to 123ºC. Deglaze with the butter and milk chocolate.
Decoration and finishing
Pour into a frame or silicone molds.Leave to cool. Cut into squares if using the frame, or remove from molds. Wrap in transparent paper