Recipes & Tips - 100%Chef Confi-Kit Manual Del Usuario

TIPS FOR CARAMELIZED SUGAR DRAGÉES
Use a minimum of 500 g and a maximum of 1 kg of dried nuts at a time to ensure the best results
with
Use more or less amounts of syrup to achieve the desired final product.
Between each additional dose of syrup, you can insert spices, fruit powders, freeze dried coconut
powder, cocoa powder, salt, etc.
The finished product should be air dried in a low humidity environment for a minimum of 48
hours in order to achieve maximum crunchiness. The proper storage of your finished product is
best achieved in an environment of relative humidity of maximum 55%.
Coconut-coated hazelnuts
•
500 g pealed hazelnuts
•
800 g sugar
•
180 g water
•
150 g grated coconut (grind before use)
HOW TO COVER WITH CHOCOLATE
1. Melt the chocolate and place into a disposable
pastry bag.
2. Make a very small hole in the tip of the pastry
bag.
3. Turn on the mixer at a slow rotation and add a
little melted chocolate into
sure that the chocolate solidifies to give some grip
to the nuts once inserted in the bowl.
4. Turn off the mixer and place the ingredients to be coated in the
5. Restart the mixer and work at the minimum mixer speed setting.
6. Add extra coatings to the mixer (see "Tips for chocolate coating") before chocolate
crystallization occurs. Repeat the process by adding chocolate and extra coatings whenever
necessary to obtain optimal results.
7. Apply cold air if necessary to accelerate the process of crystallization and coating.
8. Once the desired coating thickness has been obtained, add finishing powder or allow the
machine to run longer in order to round the edges of the product in the drying chocolate.
9. Leave on a plate and allow to solidify firmly before service.
RECIPES & TIPS
SUGGESTED RECIPES
. Make
Curry-coated peanuts
•
500 g peeled peanuts
•
800 g sugar
•
150 g water
•
10 g curry powder
•
2 g salt
.