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.
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