14 Aug 2019
Ingredients
1. Panning composition
- 250 g of Vietnam origin coffee beans
- 1500 g of Belcolade Origins Lait Vietnam 45%*
- 100 g of Belcolade Pure Prime Pressed Cocoa Butter*
- 500 g of Belcolade Origins Noir Vietnam 73%*
2. Colouring
- 100 g of Belcolade Pure Prime Pressed Cocoa Butter*
- 10 g of Liposolube white colour
3. Shiny finishing
- Q.S. of Arabic gum based shining agent
*Puratos product
Working Method
1. Panning composition
- Melt the Belcolade Origins Lait Vietnam 45% and the Belcolade Pure Prime Pressed Cocoa Butter to 40°C and mix together.
- Coat the coffee beans, little by little with a ladle, starting with the Belcolade Origins Lait Vietnam 45%.
- To obtain a smooth surface, follow the correct parameters for the cooling and speed (8-12°C cooling, 50% speed).
- Then apply a finishing coat with Belcolade Origins Noir Vietnam 73%. (4°C cooling, 35-40% speed).
2. Colouring
- Melt and mix the Belcolade Pure Prime Pressed Cocoa Butter with the colour and spray small dots on the dragées. (30-33°C add, 45% speed, 8°C cooling).
3. Shiny finishing
- Depending on the brand and type of shining agent, the process and dosage may change.
