MILK CHOCOLATE AND PISTACHIO DRAGEES
Difficulty level
Ingredients
| g 900 | |
| caster sugar | g 550 |
| water | g 200 |
| fleur de sel | g 4 |
Preparation
Bring water and sugar to 118°c
Combine the pistachios and fleur de sel, sandblast and store in airtight containers
Ingredients
| pistachios - SANDED | g 1000 |
| SINFONIA CIOCCOLATO LATTE 38% | g 2000 |
Ingredients
| water | g 200 |
| sugar | g 100 |
| - ARABICA | g 100 |
| g 12 |
Preparation
Heat the three ingredients to 65°C.
Mix the oil and lecithin with a mixer then leave to cool.
Mix again.
Start the process by pouring the polish into the machine, 0.3%, 3 grams for each kg of product, to distribute it correctly
Before the processing phase, distribute a layer of chocolate on the walls of the empty pan, to facilitate the rolling of the fruit. Start processing with the fruit in the machine with:
- rotation speed 50%
-air temperature 13°c
-fruit temperature 20°c
insert the chocolate at 42-45°c, manually in small steps, or using the sprayer, waiting for complete crystallization with each addition before proceeding with the next one
At the end of the swelling phase:
-stabilize at 12-14°c for 6-8 hours
Resume the process to "smooth the chocolate":
-air temperature 40°c
-speed 60%
-time approximately 30 minutes, until they are sufficiently regular
Finish processing to completely stabilize the product with:
-air temperature 12°c
-speed 60%
-time approximately 30 minutes
-possible to customize with cocoa, water-soluble dyes with alcohol
Remove the product and store at controlled temperature and humidity
Pastry Chef
