From the Valrhona Chocolate Demo, November 14, 2009
Recipe courtesy of Derek Poirier
450 g sugar
150 g water
140 g inverted sugar
35 g sheets of gelatin
200 g inverted sugar
1. Soak the gelatin in a large quantity of water. Cook the sugar, the 140g of invert sugar and the water to 110°C.
2. Put the rest of the invert sugar into a mixing bowl and pour the cooked sugar onto it and beat to the ribbon stage.
3. Keep in a dry place.
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