Essentials

FINISHING TOUCHES

CHOCOLATE THINS

Unit of measure

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Ingredients

  • 80 g
    • Guanaja 70%
  • 270 g Sugar
  • 4 g Pectin NH
  • 150 g Butter
  • 90 g Glucose
  • 70 g Water
  • 5 g COCOA POWDER
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g

Recipe

Combine the sugar and pectin. Mix together the butter, glucose and water and bring them to a boil.

Add the sugar and pectin mixture, followed by the COCOA POWDER. Boil until the texture is smooth and creamy.

Take the pan off the heat and add the chopped couverture.

Spread the mixture as thinly as possible on a silicone mat.

BAKING: Cook at 180-190°C (355-375°F). Store in a dry place.

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