23 Aug 2015
Going back to school is around the corner. Here's a recipe to put your young customers under the spotlight and provide them with a creative and delicious colourful chocolate treat!
Ingredients
- Belcolade Noir Selection or Lait Selection
- PatisFrance Gianduja
- Coloured cocoa butter (decoration)
Working method
- At 30°C spray crayon molds with cocoa butter coloured in red, yellow and blue before letting the set crystallise
- After crystallisation of the cocoa butter, mold them with temperedBelcolade Noir or Lait Selection.
- After crystallisation of the chocolate, mold the crayons with gianduja tempered at 26°C and close before gianduja has completed its crystallisation.
- After approximately 2 hours of crystallisation, unmold at 16°C
For more step-by-step recipes, background information and tips and tricks,visit our our website or contact your local Puratos representative!
