Spiced Easter Dragees
Recipe
Chopped Apricot in Callebaut® 823
| ingredients | preparation |
|---|---|
|
Place chopped apricots into the freezer for 15 minutes. |
Place into the panning machine on rotation 42% with cold air at 2 ̊C. |
|
|
Spray melted Callebaut® 823 milk chocolate onto the apricots until the desired thickness is reached (with spray attachment - spray 10 seconds on, 15 seconds off). |
|
Just as the last coat of chocolate is added turn off the air and sprinkle with Callebaut® Cocoa powder to finish. |
Raisins in Callebaut® 823 infused with cinnamon
| ingredients | preparation |
|---|---|
|
Infuse Callebaut® 823 milk chocolate with cinnamon powder. |
Set the panning machine to rotation 40% with cold air 14 ̊C. |
|
|
Spray the infused chocolate on to the raisins until desired thickness is reached. |
To make a natural shine warm the coated raisins until the sound becomes dull. Immediately turn on the cold air at 14 ̊C and leave the raisins rotating for 2 hours. The rotation speed can be reduced to 30% once the raisins start to shine. |
|
Candied lemon in Callebaut® 823 with hazelnut bresilienne
| ingredients | preparation |
|---|---|
|
Chop candied lemon into small squares. |
Place into the panning machine on rotation 40% with cold air at 14 ̊C. |
|
|
Spray melted Callebaut® 823 milk chocolate onto the lemon until the desired thickness is reached (with spray attachment - spray 10 seconds on, 5 seconds off). |
|
Just as the last coat of chocolate is added turn off the air and sprinkle with Callebaut® Hazelnut Brésilienne. |