Con MOGADOR |
JOYPASTE CAFFE' |
caffè in polvere |
SINFONIA CARAMEL ORO |
acqua |
zucchero |
e gomma di guar |
olio di girasole |
lecitina (di soia) |
COFFE AND ALMOND INCLUSION
Ingredients
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.
COVERING
Ingredients
SINFONIA CARAMEL ORO
2000g
Preparation
For every 1kg of inclusions, use 2kg of chocolate for the covering
POLISHING PROCESS
Ingredients
water
200g
sugar
100g
100
sunflower seed oil
20g
12g
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.
Final composition
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
IRCA products in the recipe
GELATO
