The Mother-of-Pearl Sugar Discs
Melt the isomalt, grind it into a powder, and mix with edible glitter. Spread into thin heart-shaped discs and bake.
Ingredients
Isomalt
510 g
Candurin powder (Paprika, sparkling edible product)
15 g
Instructions
1
Prepare Sugar Powder
Heat the Isomalt until all granules melt, then pour it onto a silicone mat. Once cooled, break it up in a food processor and sift. Set aside.
2
Shape and Bake
Mix the cooked and powdered Isomalt with the Candurin powder. On a silicone mat, use a scraper to spread the mixture into a heart shape at least 2 mm thick. Place in a convection oven at 140°C and bake until all granules melt. Remove, let cool, and store in a sealed container.
