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SALTED MACADAMIA AND MADRAS CURRY DRAGÉES
Arrange the macadamia nuts on a tray and place in the freezer for 15 minutes to chill.
to allow them to get cold. Then pour the macadamias into the Confi kit and start turning at low
speed. With the help of a piping bag, pour the curry topping slowly so that it spreads evenly.
It is important that during the coating process the temperature is
controlled and does not exceed 22 °C to prevent the coating from
melting. It is interesting to combine heat and cold to obtain a
well rounded dragee.
Once the process is finished, remove from the drum and
leave the coating to solidify overnight. After this time,
place the dragées back into the Confi kit and start up at
low speed.
Add the chocolate Cover slowly with the help
of a pipette so that it integrates evenly and let
the dragées spin for 20 minutes. Remove and set
aside.
Ingredient
Salted fried
macadamia
Madras curry topping
Chocolate Cover
for 1,8 kg
Madras curry coating recipe
Mix 30% of the topping at 40 °C with the curry and
conche for 4 to 6 hours, until it is well dissolved and
the color is very intense. Add the rest of the topping
and conche 20 minutes more. Temper at 28/30 °C
and use.
Ingredient
Coverage Ariaga
Blanche 30%.
Madras curry
For 1 kg
TIPS & RECIPES
Brand
g
Sosa
800
1000
Sosa
15
Total:
1815
Brand
g
Valrhona
1000
Sosa
40
Total:
1040
%
g/kg
44,08
440.77
55,10
550.96
0.83
8.26
%
g/kg
96.15
961.54
3.85
38.46
1000
LEA RN MO RE
TEC HN IQU ES
AN D RE CIP ES
WI TH VID EO S!
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