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

Recipe

Created by

ingredients	preparation
80g Freeze-dried cherry 300g CHW-N34ZEPH 25g cocoa butter 75g BIG-PF-1BO 1g Vanilla beans 300g CHD-N70OCOA 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

ingredients

preparation

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

ingredients	preparation
80g Freeze-dried puree mango yuzu 300g CHD-R55EXEL 35g cocoa butter 25g Powder of freeze-dried passion fruit 300g CHW-Q29SATI 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

ingredients

preparation

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

ingredients	preparation
250g roast macadamia nuts 300g CHD-55 17g Powdered freeze-dried rhubarb 25g cocoa butter 30g Powdered freeze-dried artichoke 300g CHD-Q65MADINOP 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

ingredients

preparation

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

Put the dragees in the special packaging