DRAGEES 2.0

White chocolate heat with cocoa butter to 42°C

Freeze-dried cherry covered in white chocolate with vanilla and feuilletine flakes in a dragee machine.

Second layer is dark chocolate with cocoa butter preheated to 40°C

In the end add powder of freeze-dried currant & cherry

First layer

Chocolate heat with cocoa butter to 42°C

Freeze-dried mango yuzu puree covered in Exellence chocolate with freeze-dried passion fruit powder in dragee machine.

Second layer is White chocolate with coconut butter and coconut flakes mix together & preheat to 40°C

In the end add powder of matcha tea

First layer

Chocolate NXT heat with cocoa butter to 42°C

Roast Macadamia covered in a mix of NXT chocolate with freeze-dried rhubarb in a dragee machine.

Second layer is Dark chocolate mix with dry artichoke powder & cocoa butter heat to 40°C

In the end add powder of freeze-dried seabuckthorn

Put the dragees in the special packaging