Recipe MEMORY - Professionals
www.remycointreaugastronomie.com
Discover this chocolate lollipop recipe from pastry chef Aurélien Trottier, made with Tanzania chocolate marshmallow...
Ingredients
- 650 g sugar
- 210 g inverted sugar (1)
- 30 g extra brut cocoa powder
- 225 g water
- 250 g gelatine mass
- 300 g inverted sugar (2)
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