The isomalt we use here, straight out of the box, gets un-cerimoniously dumped into a pan, heated until disolved and either poured onto a sil-pat and worked just like pulled sugar, or cast, same as sugar. No need to check temps, it's done when the crystals dissolve. I like to put my colours in after the foaming stops, same as with the calcium carbonate. Isomalt is crystal clear when cast properly and looks great when combined with almond nougat, or chocolate; and because it's so clear, you can shove a photocopy of a corporte logo or fancy script under it, and pipe out the image with tempered chocolate.... |