PREPARATION DRAGEE : CAFFEINE + THEOBROMINE

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

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.

**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.

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.