• Crunchy and tasty dragees made by chocolatier Alina Lungu, Ludo, for the project "Masters of the White Art invite you to the Baking Show".
"It's a sweeter chocolate and will contrast very nicely with the ripe hazelnuts" Alina Lungu explains the choice chocolate caramel.
Ingredients:
• Hazelnuts 1000 gr.
• Callebaut caramel chocolate 2000 gr.
• Capol 254 gloss agent 9 gr.
• Capol 425 sealing agent 3 gr.
Working method:
Hazelnuts it is baking for 10 minutes at 180 degrees Celsius. Melt the caramel chocolate in the microwave – 45 degrees Celsius.
It is set dragee machine on 40-50% rotation with cold air at 6-10 degrees. Add the hazelnuts to the vat, gradually pouring in the untempered chocolate every 2-3 minutes to coat, for 20-30 minutes.
Gently heat the bowl with the hot air gun, avoiding direct heating of the hazelnuts. Gradually, the chocolate placed on vat it will come off and glaze the hazelnuts further; a process that is repeated alternately until we add the entire quantity of 2 kg of chocolate, or at least 1.8 kg per 1 kg of hazelnuts.
When the peanuts have a 1 mm layer of Chocolate and are perfectly coated, leave on 30% rotation for 10 minutes.
Glaze with 4 grams of Capol 254, for 4-5 minutes, then with another 3 grams of Capol 254, also for 4-5 minutes, after which also Capol 254, the remaining 2 grams, for 4-5 minutes.
We seal with 1,5 grams of Capol 425 for 4-5 minutes.
Ideally, we would seal with the remaining 1,5 grams of Capol 425 for 4-5 minutes, after 24 hours.
Read HERE in White Art and other delicious dessert recipes.
