INGREDIENTS
- – Dulce de leche pastry chef 320 g.
- – Glucose 60 g.
- – Alcohol (from pharmacy) 20 cc.
- – Rhum 40 cc.
- – Semi-sweet chocolate coating 150 g.
- – Cocoa butter 20 g.
- – Capsules for sweet c/n.
- Morocco:
Makes 35 models.
- – Milk chocolate 700 g.
- – Chocolate blanco 350 g.
- – Peanut paste 450 g.
- Banana:
- – Fondant 200 g.
- – Chocolate blanco 50 g.
- – Yellow vegetable coloring ¼ tsp.
- – Banana essence 1 drop.
- – Chocolate lined with milk C/N.
We depart you 3 CANDY recipes so you possibly can learn to make them at residence! goodies, moroccan and bananas, the classics that we love, under the entire step-by-step
PROCEDURE:
Chocolate:
1. Warmth the dulce de leche and add the glucose.
2. Off the warmth add the alcohol and Rhum.
3. Pressure into the capsules to the sting.
4. Cool till a light-weight movie varieties on the sweet.
5. Combine the choco with the cocoa butter which is able to give it fluidity and you’re going to get a really nice bathtub.
6. Coat the goodies with heat semi-bitter chocolate coating utilizing a chocolate fork.
Morocco:
1. Mood 350 g of milk chocolate and blend it with 150 g of
Peanut butter. Place a 30 cm x 24 cm body on a plate with silicone paper and pour the combination into the mould, overlaying your entire backside. Await it to harden barely.
2. Mood the white chocolate and blend it with one other 150 grams of peanut paste, and pour it over the earlier layer of milk chocolate. Let it harden once more.
3. Mood the remaining 350 g of milk chocolate and blend it with 150
g of peanut paste. Cowl the earlier preparation once more and wait once more for it to pre-crystallize.
4. Reduce them fastidiously with a pointy knife into 2 cm x 2 cm squares.
Banana:
1. For the bananas, combine the white chocolate melted in a bain-marie with the fondant.
2. Coloration little by little till you obtain the specified shade.
3. Add the banana essence and blend once more.
4. Form right into a banana and stack on a plate with parchment paper.
5. Let dry and dip in chocolate.
6. Let it dry once more on parchment paper.
