100%Chef Confi-Kit Manual Del Usuario página 6

AMARENA CHERRIES AND TONKA BEAN DRAGÉES
Previously, the freeze-dried amarena cherries should be kept tightly closed in the refrigerator
so that they are very well chilled. Melt the cocoa butter at 33 °C. Add the amarenas to the
confectioner's drum.
Gradually add the melted cocoa butter to create a first impermeable film. Remove from the drum
and let cool to solidify the cocoa butter. In the meantime, melt the couverture at 30°C.
Add the pure almond paste to the couverture and mix with a silicone spatula. Scrape the vanilla
pod and add the seeds to the melted chocolate. Mix.
Add the tonka bean aroma and finish mixing. Remove the amarenas from the refrigerator and add
them to the Confi Kit again. Add 2 tablespoons of chocolate to the drum and allow to rotate. If
they stick to the drum, they can be removed with a scraper. Repeat the operation until the desired
coating thickness is reached.
Always keep the chocolate at 30-33 °C (maximum 35 °C). Once the last layer has been made,
finish with the freeze-dried raspberry powder before the chocolate cools.
Ingredient
Freeze-dried whole
amarena cherries
Opalys 33% white
cover
Cocoa butter
Pure raw almond
paste
Natural tonka bean
aroma
Bourbon vanilla
from Madagascar
Freeze-dried
raspberry powder
Total
RECIPES & TIPS
Brand g
Sosa 80
Valrhona 450
Sosa 80
Sosa 20
Sosa 0
Sosa 0.10
Sosa 40
670.10
% g/kg
11.94 119.38
67.15 671.54
11.94 119.38
2.98 29.85
0 0
0.01 0.15
5.97 59.69