Chez Marcel

Workshop in Antsirabe

The technique used to make traditional sweets here hasn't changed in decades: a syrup is prepared, then rapidly cooled down and kneaded on a granite slab. Ingredients such as vanilla, orange peel, ground coffee or crystallised ginger are added to the mix for flavour; the preparation is then cut into individual sweets. Voilà – done and dusted in 15 minutes!

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