SINFONIA-CARAMEL-ORO-ALMOND-AND-COFFEE-DRAGEES
Difficulty level
Ingredients
| - NEW | g 1050 |
| JOYPASTE CAFFE' | g 80 |
| coffee powder | g 10 |
Preparation
-Place the MOGADOR NEW with the JOYPASTE CAFFE' and the ground coffee in the planetary mixer and mix for a few minutes.
-Spread the mixture obtained between two sheets of baking paper to a thickness of 1 cm and make pralines.
-Dry at room temperature overnight.
-The following day cut small squares of approximately 1 cm. For best results, let everything dry for another night.
Ingredients
| SINFONIA CARAMEL ORO | g 2000 |
Preparation
For every 1kg of inclusions, use 2kg of chocolate for the covering
Ingredients
| water | g 200 |
| sugar | g 100 |
| - ARABIC | 100 |
| sunflower seed oil | g 20 |
| g 12 |
Preparation
Heat the three ingredients to 65°C.
Mix the oil and lecithin with a mixer then let cool.
Mix again.
Start the process by pouring the polish into the machine, 0.3%, 3 grams for each kg of product, to distribute 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
