Double Coloured Chocolate Crisp - MoldBrothers
At 135°C, add the dark chocolate and stir until fully incorporated.
Ingredients
- 150 grams fondant sugar
- 50 grams glucose syrup
- 20 grams dark chocolate (70%)
- 50 grams egg white
- 50 grams icing sugar
- 50 grams melted butter
- 50 grams flour
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