UHT cream 35%	500 g	35.5 %
Sorbitol powder	70 g	4.9 %
Glucose syrup DE60	70 g	4.9 %
Inverted sugar	90 g	6.4 %
Dark chocolate MADONG 70%	600 g	42.7 %
Beurre sec	75 g	5.3 %
Total	1405g	100%

Heat the cream and sugars to 65°C. Pour over the couverture chocolate and create an emulsion. Add the softened butter and blend again. Pipe into Mekonga 70% dark chocolate shells. Let crystallize and seal.