Hydrate the rooibos with water, then add everything to the cold cream.
Heat the mixture to 50°C.
Strain and reweigh the cream if necessary.
Mix the cream with the sweeteners and heat to 50°C.
Partially melt the 50 Days dark couverture.
Add the liquids to the couverture.
Blend without incorporating air.
Add the butter at 40°C and blend.
Pipe into the molds at 20°C.
1050Kcal
Energy
251Kj
Energy
2,1g
Fat
0,3g
Saturates
4,73g
Carbohydrates
3,0g
Sugars
*
| Energy 1050Kcal | ||
| Energy 251Kj | ||
| Fat 2,1g | ||
| Saturates 0,3g | ||
| Carbohydrates 4,73g | ||
| Sugars 3,0g | ||
| Fibers 6,1g | ||
| Protein 7,6g | ||
| Salt 1,7mg |
