PREPARATION DRAGEE : CAFFEINE + THEOBROMINE
- Level:
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Easy
- Makes:
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Ingredients for approx. 10 kilos of dragées
COFFEE - CHOCOLATE - CEREALS Developed in collaboration with a nutritionist, discover the first dragee of the Performance kit: "Preparation dragee" made with cafferine & theobromine!
GIANDUJA WITH SINGLE ORIGIN Saint Domingue DARK CHOCOLATE COUVERTURE
Used products: GIANDUJA WITH SINGLE ORIGIN Saint Domingue DARK CHOCOLATE COUVERTURE
Preparation: GIANDUJA WITH SINGLE ORIGIN Saint Domingue DARK CHOCOLATE COUVERTURE
- Melt the chocolate and mix with the tender cacao paste. Add the vanilla beans. Reserve.
Used products: GIANDUJA WITH SINGLE ORIGIN Saint Domingue DARK CHOCOLATE COUVERTURE
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580 ggrape seed oil
Preparation: GIANDUJA WITH SINGLE ORIGIN Saint Domingue DARK CHOCOLATE COUVERTURE
Tender cacao paste
- Mix and pour in a blender for sleeking and having a smooth texture.
- Place in a grinder to refine the mass for a couple of hours. If you don't have a grinder, grind for a few minutes with a turmix.
COFFEE COUVERTURE
Used products: COFFEE COUVERTURE
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1250 groasted coffee beans
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1000 gsugar
Preparation: COFFEE COUVERTURE
- Pound the coffee beans in a robot and add the sugar and 1000 g of Cacao Butter.
- Once a powder obtained, refine in a grinder** during 24 hours. Then, add 250 g of Cacao Butter.
**In this case, there is no possibility to make this step without a grinder.
CHOCOLATE & COFFEE DRAGEES
Used products: CHOCOLATE & COFFEE DRAGEES
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668 gchocolate cereal balls
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4000 gGiandujaI With Single Origin Saint Domingue
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3466 gM-7PC
Preparation: CHOCOLATE & COFFEE DRAGEES
- Put the ceral balls in the dragee-making machine
- Set the cold air to 16°C and the rotation speed to 20-25%. Gradually pour the dark chocolate gianduja, melted and cooled to 30°C.
- The aim is to crystallize, coat and make a rounded shape products.
- Repeat the operation with the white chocolate, melted and cooled to 35°C.
- Repeat once more with the coffee couverture, melted and cooled to 35-38ºC.
- Once having a rounded shape dragée, heat until having a perfect shape and a tender texture.
- At this moment, set the cold air and adjust the rotation of the dragee-making machine to start the glossy finishing process. It can last several hours according to the product quantity and type.
*The rotation and temperature indications depends on the quantity, the product shape and the room temperature.
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