Torsa Norohy

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).

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.