100%Chef Confi-Kit Manual Del Usuario página 5

PASSION FRUIT AND COCONUT DRAGÉES
Freeze the coconut cubes and place
into the confectioner's drum.
Start to rotate at minimum speed.
Add the tempered coating with the
help of a piping bag very slowly.
Add chocolate until the dragées are
slightly stuck together. At this point
help with a spatula at the bottom of
the drum until they continue to rotate
loosely and repeat the process until the
chocolate is finished. It is important to
always work below 25 °C so we can
combine cold and heat during the
process. Let the dragées rotate for a
few hours until they are well rounded.
Remove the dragées from the drum and leave to solidify overnight. The next day pour the dragées
into the drum and spin at minimum speed. Add the Chocolate Cover with a pipette very slowly
and rotate for 20 minutes until it is shiny and evaporated. Add the coconut milk powder and whirl
for one minute to obtain a freckled effect.
Passion Coverage Recipe
Ingredient
Coverage 30%
Ariaga Blanche
Passion fruit
powder
Cocoa butter
Total:
RECIPES & TIPS
Brand g
Valrhona 1000
Sosa 200
Sosa 100
1300
Ingredient
Passion
Coverage
Dried coconut
cubes
Coconut milk
powder
Chocolate
Cover
Total:
% g/kg
76.92 769.23
15.38 153.85
7.69 76.92
1000
Brand g
800
Sosa 400
Sosa 50
Sosa 7.50
1257.5
Melt the couverture at 40°C and mix
two thirds of it with the passion fruit
powder in the conching machine.
Refine for 1 to 5 hours until well
integrated.
Add the rest of the couverture and
the cocoa butter and work two more
minutes until well integrated. Temper
at 28-31 °C and use.
% g/kg
63.62 636.18
31.81 318.09
3.98 39.76
0.60 5.96
1000