- Opalys 33% chocolate 1000 g
- Glucose 900 g
- NOROHY organic vanilla bean paste 10 g
Melt the chocolate. Add the glucose syrup heated to 105°F (40°C) and the vanilla bean paste. Mix, and spread between 2 guitar sheets. Leave to set at 60-65°F (16-18°C).
ASSEMBLY AND FINISHING
Prepare the chocomel but don’t add any vanilla, then pour 85% into a 34 × 34cm frame (depth: 14mm) placed on a guitar sheet (use a 10mm frame, ref. 3457, and a 4mm frame, ref. 3346).
Add all the vanilla bean paste required by the recipe to the remaining 15% of chocomel.
Spread into a 2mm frame (ref. 3345) placed between 2 guitar sheets.
Pull away one of the sheets and gently place the chocomel on the 14mm frame.
Leave to set.
Mark the top of the chocomel using a 7.5mm guitar cutter.
Use a knife to cut it into strips.
Twist the strips, then cut to your preferred length.
If you would like to bring out the best in your Norohy vanilla beans paste using this recipe, it is available for you to download!Download a PDF of the recipe