RECOVERY DRAGEE : PROTEINS + ANTI INFLAMMATORY

Pumpkin seeds paste

1. Dry the pumpkin seeds in the oven at 80°C for 24 hours.
2. Grind and make a paste in the food processor, finish by refining in the grinder until having a smooth texture.

1. Melt the chocolate and mix with the rest of the ingredients.

1. Cut the required amount of candied ginger into cubes, dry and coat with dextrose.
2. Sift before putting in the dragee-making machine.
3. Pour step by step the gianduja melted and cooled to 30ºC over the ginger cubes.
4. The aim is to coat the product as the gianduja crystallises and the product forms a round shape.
5. Once all the gianduja is incorporated, add the white chocolate melted and cooled to 35ºC.
6. Once the dragée is round shaped, set the hot air to have a perfect round-shape dragee.  Set the cold air for the dragee crystallisation.
7. Once crystallised, heat with a hot gun to slightly melt the outer layer of the drageée. Add the green tea powder to cover the dragee with a thin matcha powder layer and stop the machine.
8. Once crystallised, sift the excess of tea powder. Reserve.

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