Mix together cream, sorbitol, invert sugar and butter, and heat up to 40°C.
Mix together melted chocolate and all other ingredients in Thermomix at 35°C to create a beautiful emulsion.
Ingredients
216g
cream
38g
sorbitol powder
50g
invert sugar
352g
Cacao Barry® Or Noir™ chocolate Akatemai
60g
butter
50g
glucose syrup DE 38
Additional information:
16.26 % cocoa butter
37.45 % sugar
19.40 % water
17.54% fat matter
80.59% dry matter
0.8393 aw (water activity)