Recipe: Panning Cola Chocolibre

6 Jul 2018

Chocolate
Patisserie

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

  1. Melt the Belcolade Lait Selection to 40°C.
  2. Add the Belcolade Pure Prime Pressed Cocoa Butterand cola aroma.
  3. Mix in 5kg of chocolate and add sugar.
  4. Add the dextrose to the lemon peels to prevent the fruit from sticking together.
  5. 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).
  6. 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

  1. 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

  1. Depending on the brand and type of shining agent, the process and dosage may change.