8 Jun 2018
Ingredients
1. Panning composition
- 1000 g of Candied lemon peels
- 50 g of Dextrose
- 6000 g of Belcolade Lait Selection
- 300 g of Belcolade Pure Prime Pressed Cocoa Buttter
- 90 g of Fizzy sugar
- 24 g of Cola aroma
2. Colouring
- 100 g of Belcolade Pure Prima Pressed Cocoa Butter
- 3 g of Liposolube yellow colour
- 3 g of Liposolube red colour
- 4 g of Liposolube blue colour
3. Shiny finishing
- Q.S. of Arabic gum based shining agent
Working Method
1. Panning composition
- Melt the Belcolade Lait Selection to 40°C.
- Add the Belcolade Pure Prime Pressed Cocoa Butterand cola aroma.
- Mix in 5kg of chocolate and add sugar.
- Add the dextrose to the lemon peels to prevent the fruit from sticking together.
- Use a Selmi Com t machine to coat the candied lemon peels. To obtain a smooth surface, follow the correct parameters for the cooling and speed (8-12°C cooling, 50% speed).
- After adding 5 kg chocolate little by little with a ladle, start to add the 1kg of chocolate without the add sugar for a at surface.
2. Colouring
- Melt and mix the Belcolade Pure Prime Pressed Cocoa Butter with the colours to achieve a blue/black colour and add to 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.
