{"id":4462,"date":"2016-08-02T15:14:03","date_gmt":"2016-08-02T13:14:03","guid":{"rendered":"http:\/\/www.madamagazine.com\/?p=4462"},"modified":"2020-06-06T15:45:22","modified_gmt":"2020-06-06T13:45:22","slug":"marcels-bonbonwerkstatt","status":"publish","type":"post","link":"https:\/\/www.madamagazine.com\/en\/marcels-bonbonwerkstatt\/","title":{"rendered":"Marcels Bonbonwerkstatt"},"content":{"rendered":"<p style=\"text-align: justify;\">Eine besonders gute Adresse f\u00fcr Schleckerm\u00e4uler findet man in <a class=\"kblinker\" title=\"More about Antsirabe \u00bb\" href=\"https:\/\/www.madamagazine.com\/antsirabe\/\">Antsirabe<\/a>, im s\u00fcdlichen Hochland Madagaskars, rund 170 km von der Hauptstadt Tana entfernt. In einem kleinen Haus im Westen der Stadt liegt die Bonbonwerkstatt \u201eChez Marcel\u201c.\u00a0 Ein Schaufenster gibt es nicht, nur ein Schild weist den Weg. Marcel, der Inhaber des kleinen Gesch\u00e4fts, ist einer der wenigen Konditoren auf Madagaskar, die das Handwerk der Bonbonherstellung beherrschen.<\/p>\n<p style=\"text-align: justify;\">Seit 20 Jahren \u00fcbt er diesen Beruf aus, und hat sich in dieser Zeit einen beachtlichen Ruf im Land erarbeitet. Damals wie heute werden alle S\u00fc\u00dfigkeiten per Hand nach alten <a href=\"https:\/\/www.madamagazine.com\/category\/madagassische-rezepte\/\">Rezepten<\/a> hergestellt. Spezialisiert ist Marcel auf klassische Bonbons. Rote, gr\u00fcne, gelbe und braune Bonbons in allen m\u00f6glichen Geschmacksrichtungen stapeln sich in den Stahlregalen seines kleinen L\u00e4dchens.<\/p>\n<figure id=\"attachment_5218\" aria-describedby=\"caption-attachment-5218\" style=\"width: 200px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/www.madamagazine.com\/wp-content\/uploads\/2016\/08\/Marcels-Bonbons-er-selbst.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5218 size-medium\" src=\"https:\/\/www.madamagazine.com\/wp-content\/uploads\/2016\/08\/Marcels-Bonbons-er-selbst-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/www.madamagazine.com\/wp-content\/uploads\/2016\/08\/Marcels-Bonbons-er-selbst-200x300.jpg 200w, https:\/\/www.madamagazine.com\/wp-content\/uploads\/2016\/08\/Marcels-Bonbons-er-selbst.jpg 667w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><figcaption id=\"caption-attachment-5218\" class=\"wp-caption-text\">Marcel selbst<\/figcaption><\/figure>\n<p style=\"text-align: justify;\">Wer m\u00f6chte, kann ihm hier bei der Arbeit \u00fcber die Schulter schauen: In einem kleinen, halbhoch gefliesten R\u00e4umchen befindet sich die Bonbonk\u00fcche. Die Grundmischung f\u00fcr die meisten Bonbons besteht aus 10 kg Zucker, 3 Litern Wasser und etwas Zitronensaft. Das Gemisch wird in einem gro\u00dfen Aluminiumtopf auf dem Feuer erhitzt, der Raum ist schwarz vom Ru\u00df. Die richtige Temperatur sorgt sp\u00e4ter f\u00fcr die perfekte Konsistenz der Bonbons. Mit einem von der Decke baumelnden Thermometer wird die hei\u00dfe Masse gepr\u00fcft und zum richtigen Zeitpunkt auf eine uralte, einge\u00f6lte Granitplatte gegeben. Jetzt kommen Farbe und Geschmack ins Spiel: W\u00e4hrend die Bonbonmasse nach und nach aush\u00e4rtet, muss der Marcel die \u00fcbrigen Zus\u00e4tze untermischen und die s\u00fc\u00dfe Masse immer weiter mit dem Spatel bearbeiten. Das ganze Prozedere muss sehr schnell gehen und erfordert jahrelang ge\u00fcbte H\u00e4nde \u2013 sonst entsteht nur ein formloser, steinharter Zuckerklumpen. Je nachdem, welche Form Bonbons nun daraus werden soll, wird die zu Str\u00e4ngen ausgezogene Masse mit Schnur oder Schere geschnitten oder noch warm durch eine uralte, gusseiserne Presse geschoben.<\/p>\n<p style=\"text-align: justify;\">Die kleinen T\u00fctchen werden \u00fcbrigens wie schon vor Jahrzehnten immer noch einzeln per Hand \u00fcber einer Kerze verschwei\u00dft. Massenproduktion am Flie\u00dfband gibt es hier nicht. Bei \u201eChez Marcel\u201c kann man werktags von 07 bis 16 Uhr vorbeischauen. Gegen einen kleinen <a href=\"https:\/\/www.madamagazine.com\/waehrung-und-geldumtausch\/\">Obolus<\/a> zeigt Marcel, wie er seine Bonbons herstellt. Und die wenigsten Besucher schaffen es nach drau\u00dfen, ohne nicht mindestens zwei oder drei T\u00fcten Naschwerk mitzunehmen.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><div class=\"box note  aligncenter\"><div class=\"box-inner-block\"><i class=\"fa tie-shortcode-boxicon\"><\/i>\n\t\t\t<strong>Adresse<br \/>\n<\/strong>LOT 11 16K385, Ouest de la voirie<br \/>\nAntsirabe<br \/>\n\n\t\t\t<\/div><\/div>\n<div class=\"pw-hidden-cp\"><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Eine besonders gute Adresse f\u00fcr Schleckerm\u00e4uler findet man in Antsirabe, im s\u00fcdlichen Hochland Madagaskars, rund 170 km von der Hauptstadt Tana entfernt. In einem kleinen Haus im Westen der Stadt liegt die Bonbonwerkstatt \u201eChez Marcel\u201c.\u00a0 Ein Schaufenster gibt es nicht, nur ein Schild weist den Weg. Marcel, der Inhaber des kleinen Gesch\u00e4fts, ist einer der &hellip;<\/p>\n","protected":false},"author":4,"featured_media":4467,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"cybocfi_hide_featured_image":"","footnotes":""},"categories":[83],"tags":[256,756,753,754,755,757,761,760,194,187,758,759],"class_list":["post-4462","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-central","tag-antsirabe","tag-bonbons-madagaskar","tag-chez-marcel","tag-confiseur-artisanale","tag-konditor","tag-madagassische-bonbons","tag-marcel-confiseur","tag-naschwerk","tag-sehenswertes-madagaskar","tag-sehenswuerdigkeiten-madagaskar","tag-suessigkeiten-madagaskar","tag-suesswaren"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Marcels Bonbonwerkstatt - MADAMAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.madamagazine.com\/en\/marcels-bonbonwerkstatt\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marcels Bonbonwerkstatt - MADAMAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Eine besonders gute Adresse f\u00fcr Schleckerm\u00e4uler findet man in Antsirabe, im s\u00fcdlichen Hochland Madagaskars, rund 170 km von der Hauptstadt Tana entfernt. In einem kleinen Haus im Westen der Stadt liegt die Bonbonwerkstatt \u201eChez Marcel\u201c.\u00a0 Ein Schaufenster gibt es nicht, nur ein Schild weist den Weg. 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