Recipe: Chocolate Appetizers for the Holidays

Christmas
Belcolade
Recipe
Chocolate

Ingredients

Panning composition

  • 1000 g of Roasted and salted Pistachio
  • 4000 g of Belcolade Blanc Intense

Salted Caramel (soft)

  • 150 g of Sugar 1
  • 50 g of Glucose
  • 300 g of Cream 35%
  • 40 g of Water
  • 5 g of Salt
  • 20 g Sugar 2
  • 50 g Invert Sugar
  • 20 g of Butter
  • 10 g of Belcolade PPP Cacao Butter

Panning Composition

  • 500 g of Salted Caramel pieces in squares
  • 500 g of Belcolade Origin Vietnam 45%

Coloring

  • 100 g of Belcolade PPP Cacao Butter
  • 10 g of colour liposoluble

Shiny Finishing

  • Q.S. Shining agent arabic gum based

Panning composition

  1. Melt the Belcolade Blanc Intense to 40°C.
  2. Use a Selmi Comfit machine to coat the Pistachio.
  3. Follow the correct parameters for the cooling and speed(8-12°C Cooling, 50% Speed) to obtain a smooth surface.

Salted Caramel (soft)

  1. Cook the sugar 1, glucose and cream till 120°C.
  2. Make a sirop of the water, salt, sugar 2 and invert sugar.
  3. When the first composition is 120°C, add the sirop. Re-cook till 118°C and add the Butter and Cacao Butter.
  4. Pour the caramel into a square of 6mm and let it set.
  5. Cut in squares.

Panning Composition

  1. Melt the Belcolade Origin Vietnam 45% to 40°C.
  2. Use a Selmi Comfit machine to coat the Caramel squares.
  3. Follow the correct parameters for the cooling and speed (8-12°C Cooling, 50% Speed) to obtain a smooth surface.

Coloring

  1. Melt and mix cocoa butter with the colour (Olive Green, Olive Black, Feta White). 
  2. (30-33°C add, 45% speed, 8°C cooling).

Shiny Finishing

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