RECOVERY DRAGEE :  PROTEINS + ANTI INFLAMMATORY

RECOVERY DRAGEE : PROTEINS + ANTI INFLAMMATORY

  • Good to go
Level:
Easy
Makes:
Ingredients for approx.10 kilos
PUMPKIN SEEDS GIANDUJA - MATCHA - LIME & GINGER Developed in collaboration with a nutritionist, discover the second dragee of the Performance kit: "ACTIVATION DRAGEE: CARBOHYDRATES

WHITE CHOCOLATE – MATCHA - LIME GIANDUJA

Used products: WHITE CHOCOLATE – MATCHA - LIME GIANDUJA

  • Q.S.
    pumpkin seeds

Preparation: WHITE CHOCOLATE – MATCHA - LIME GIANDUJA

Pumpkin seeds paste

  1. Dry the pumpkin seeds in the oven at 80°C for 24 hours.
  2. Grind and make a paste in the food processor, finish by refining in the grinder until having a smooth texture.

Used products: WHITE CHOCOLATE – MATCHA - LIME GIANDUJA

Preparation: WHITE CHOCOLATE – MATCHA - LIME GIANDUJA

  1. Melt the chocolate and mix with the rest of the ingredients.

PUMPKIN SEEDS - WHITE CHOCOLATE - MATCHA - LIME GIANDUJA & GINGER DRAGEES

Used products: PUMPKIN SEEDS - WHITE CHOCOLATE - MATCHA - LIME GIANDUJA & GINGER DRAGEES

Preparation: PUMPKIN SEEDS - WHITE CHOCOLATE - MATCHA - LIME GIANDUJA & GINGER DRAGEES

  1. Cut the required amount of candied ginger into cubes, dry and coat with dextrose.
  2. Sift before putting in the dragee-making machine.
  3. Pour step by step the gianduja melted and cooled to 30ºC over the ginger cubes.
  4. The aim is to coat the product as the gianduja crystallises and the product forms a round shape.
  5. Once all the gianduja is incorporated, add the white chocolate melted and cooled to 35ºC.
  6. Once the dragée is round shaped, set the hot air to have a perfect round-shape dragee.  Set the cold air for the dragee crystallisation.
  7. Once crystallised, heat with a hot gun to slightly melt the outer layer of the drageée. Add the green tea powder to cover the dragee with a thin matcha powder layer and stop the machine.
  8. Once crystallised, sift the excess of tea powder. Reserve.

*The rotation and temperature indications depend on the quantity, the product shape and the room temperature.