ACTIVATION DRAGEE : CARBOHYDRATES

RASPBERRY AND REDCURRANT FRUIT JELLY

1. Mix the purees with the sucrose and pectin.
2. Boil for 5 minutes.
3. Add step by step the sugars.
4. Stop boiling at 75º Brix or 105/107ºC. 
5. Add the citric acid.
6. Spread out immediately in a frame of 60X40cm and 0,8cm height.  Once cold, cover with plastic film. 

CEREAL GIANDUJA 

1. Melt the chocolate and mix with the other ingredients.

* Cereal paste

Grind the cereals and refine all the ingredients in a grinder until having a fine paste.

1. Place the fruit jelly cubes previously covered  with dextrose and sifted in the dragee-making machine.
2. Add step by step the cereal gianduja, melted and cooled to 30ºC, over the fruit jelly cubes. 
3. The aim is to coat the product as the gianduja crystallises, and make a rounded shape product.
4. During the gianduja incorporation, add steps by steps the Pailleté feuilletine™ in order to mix together with the gianduja.
5. Finally, add the dark chocolate couverture melted and cooled to approx. 38ºC.
6. Once having a round shape dragee, heat until having a perfect shape, set the cold air for crystallising the dragees. 
7. Once crystallised, apply heat with a hot gun to slightly melt the outer layer of the dragée. At this moment, add the Rouge Ultime cacao powder to make a thin cacao powder layer around the dragee. Sift. Reserve. 

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