Rose Cologne bar (Roses)

Recipe

  1. Rose Cologne bar (roses)
  2. ASSEMBLY

Products

Selección - Opal - drops - 5 kg bag

Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket

Rose Cologne bar (roses)

ingredients preparation

Blend the white chocolate with the matcha tea and natural rose aroma using a hand blender.

Keep in the oven at 40°C.

For portioning, lower the mixture to 32°C and add the cocoa butter.

ASSEMBLY

Mix together the white chocolate with the green tea and the natural rose aroma in a food processor.
Keep on the hob at 40ºC.
To pour, lower the mix temperature to 32ºC and add the Magic Temper cocoa butter.
Prepare the chocolate bar moulds at a temperature of 20-24ºC.
Pour in 100 g of the chocolate, green tea and roses mixture into each bar mould. Add a few pieces of crystallized rose.
Place in the refrigerator for about 15 minutes and then leave at room temperature.
Remove from the mould.

Discover more recipes

Almond dragee

Almond dragee

Ginger crunch

Ginger crunch

Hazelnut and toasted maize gianduja Turron

Hazelnut and toasted maize gianduja Turron

Rocks with dark chocolate couverture

Rocks with dark chocolate couverture

Colourful Easter egg

Colourful Easter egg