PREPARATION DRAGEE : CAFFEINE + THEOBROMINE

PREPARATION DRAGEE : CAFFEINE + THEOBROMINE

Level:
Easy
Makes:
Ingredients for approx. 10 kilos of dragées
CAFÉ - CHOCOLAT - CÉRÉALES Développée en collaboration avec un nutritionniste, découvrez la première dragée du kit Performance : La "dragée préparation" à base de cafférine & ; théobromine !

GIANDUJA WITH SINGLE ORIGIN Saint Domingue DARK CHOCOLATE COUVERTURE

Used products: GIANDUJA WITH SINGLE ORIGIN Saint Domingue DARK CHOCOLATE COUVERTURE

Preparation: GIANDUJA WITH SINGLE ORIGIN Saint Domingue DARK CHOCOLATE COUVERTURE

  1. Melt the chocolate and mix with the tender cacao paste. Add the vanilla beans. Reserve. 

Used products: GIANDUJA WITH SINGLE ORIGIN Saint Domingue DARK CHOCOLATE COUVERTURE

  • 580 g
    NCP-10NATFR
  • 580 g
    grape seed oil

Preparation: GIANDUJA WITH SINGLE ORIGIN Saint Domingue DARK CHOCOLATE COUVERTURE

Tender cacao paste

  1. Mix and pour in a blender for sleeking and having a smooth texture.
  2. Place in a grinder to refine the mass for a couple of hours. If you don't have a grinder, grind for a few minutes with a turmix.

COUVERTURE AU CAFÉ

Used products: COUVERTURE AU CAFÉ

  • 1250 g
    Roasted Coffee Beans
  • 1000 g
    sugar
  • 1250 g
    NCB-HDO3

Preparation: COUVERTURE AU CAFÉ

**Dans ce cas, il n'est pas possible de réaliser cette étape sans broyeur.

  1. Concasser le café en grain au robot et ajouter le sucre et 1000 g de beurre de cacao.
  2. Une fois réduits en poudre, affiner au grinder pendant 24 heures. Ajouter ensuite 250 g de beurre de cacao.

CHOCOLATE & COFFEE DRAGEES

Used products: CHOCOLATE & COFFEE DRAGEES

Preparation: CHOCOLATE & COFFEE DRAGEES

  1. Put the ceral balls  in the dragee-making machine
  2. Set the cold air to 16°C and the rotation speed to 20-25%. Gradually pour the dark chocolate gianduja, melted and cooled to 30°C.  
  3. The aim is to crystallize, coat and make a rounded shape products.
  4. Repeat the operation with the white chocolate, melted and cooled to 35°C.
  5. Repeat once more with the coffee couverture, melted and cooled to 35-38ºC.
  6. Once having a rounded shape dragée, heat until having a perfect shape and a tender texture. 
  7. At this moment, set the cold air and adjust the rotation of the dragee-making machine to start the glossy finishing process. It can last several hours according to the product quantity and type.  

*The rotation and temperature indications depends on the quantity, the product shape and the room temperature.