DRAGEES 2.0

The wrongly forgotten topic of dragees, I would like to show various flavors of fruit and nuts covered in chocolate.

 

3 kind of modern dragees 

“Black forest dragees” for traditional people – traditional flavours

“Gen eXotic dragees” for new generation of people – trendy, exotic flavours

“M.A.R.S.  dragees”  for people who practice physical activity – powerfull, nutrition bomb

 

Dragees Foret Noire

Ingredients Preparation
  • 80g
    Freeze-dried cherry
  • 300g
    Zéphyr™
  • 25g
    cocoa butter
  • 75g
    Pailleté Feuilletine™
  • 1g
    Vanilla beans
  • 300g
    Ocoa™
  • 25g
    cocoa butter
  • 15g
    Powdered freeze-dried cherry
  • 10g
    Powdered freeze-dried red currant

White chocolate heat with cocoa butter to 42°C

Freeze-dried cherry covered in white chocolate with vanilla and feuilletine flakes in a dragee machine.

Second layer is dark chocolate with cocoa butter preheated to 40°C

In the end add powder of freeze-dried currant & cherry

Dragees Gen Exotic

Ingredients Preparation
  • 80g
    Freeze-dried puree mango yuzu
  • 300g
    Excellence
  • 35g
    cocoa butter
  • 25g
    Powder of freeze-dried passion fruit
  • 300g
    Blanc Satin™
  • 30g
    coconut butter
  • 45g
    Coconut flakes
  • 5g
    Matcha tea

First layer

Chocolate heat with cocoa butter to 42°C

Freeze-dried mango yuzu puree covered in Exellence chocolate with freeze-dried passion fruit powder in dragee machine.

Second layer is White chocolate with coconut butter and coconut flakes mix together & preheat to 40°C

In the end add powder of matcha tea

Dragee M.A.R.S. (Macadamia/Artichoke/Rhubarb/Seabuckthorn)

Ingredients Preparation
  • 250g
    roast macadamia nuts
  • 300g
    NXT dairy-free Dark
  • 17g
    Powdered freeze-dried rhubarb
  • 25g
    cocoa butter
  • 30g
    Powdered freeze-dried artichoke
  • 300g
    Madirofolo
  • 30g
    Powdered freeze-dried seabuckthorn

First layer

Chocolate NXT heat with cocoa butter to 42°C

Roast Macadamia covered in a mix of NXT chocolate with freeze-dried rhubarb in a dragee machine.

Second layer is Dark chocolate mix with dry artichoke powder & cocoa butter heat to 40°C

In the end add powder of freeze-dried seabuckthorn

Assembly and finishing

Put the dragees in the special packaging

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