100%Chef Confi-Kit Manual Del Usuario página 4

TIPS FOR CHOCOLATE COATING
Use a minimum of 500 g of base ingredients (nuts, dried fruits...) at a time to ensure the best
results.
- You can use any type of chocolate.
- Chocolate can also be sprayed with a spray gun or
a compressor.
- The working temperature for tempering the
couverture chocolate you choose has to be 4 or 5°C
above the usual temperature.
- Apart from dried nuts, you can coat with chocolate
raisins, candied citrus, dried apricots, toasted corn.
- Ingredients must be cold to ensure the best
coating finish. If you toast the nuts, let them chill
before use.
- The ideal temperature of the working space is between 14 and 18 °C.
- Once it has dried, coating can be finished with icing sugar, cocoa powder, grated coconut, fruit
freeze dried powder, ground roasted coffee or shining agents.
- Working and storage humidity must be kept to a minimum to ensure optimum conservation of
dragées.
- Use one hand to add the chocolate and, with the other hand, push the dried fruits with a silicone
spatula to take them off the walls of the
Almond chocolate dragées
•
600 g roasted and peeled almonds
•
1 kg dark Couverture chocolate 64%
•
To finish: Cocoa powder
Fried corn, chocolate, salt and gold powder
•
500 g fried corn (medium size)
•
750 g dark Couverture chocolate 85%
or higher
•
3 g Fleur de sel crystals
•
To finish: Gold powder
RECIPES & TIPS
SUGGESTED RECIPES WITH CHOCOLATE
or to separate them from each other.
Milk chocolate raisins
•
500g raisins
•
850 g milk Couverture chocolate
•
To finish: Equal quantities of cocoa powder
and icing sugar
Pine nuts, raspberry and white chocolate
•
500 g of roasted pine nuts
•
600 g of white Couverture chocolate
•
To finish: freeze-dried raspberry powder