DRAGEES 2.0

level 1

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

Preparation	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 80g Freeze-dried cherry 300g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag 25g cocoa butter 75g Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag 1g Vanilla beans 300g Pureté Dark couverture - Ocoa™ - pistols - 20kg bag 25g cocoa butter 15g Powdered freeze-dried cherry 10g Powdered freeze-dried red currant

Preparation

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	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 80g Freeze-dried puree mango yuzu 300g Pureté Dark Couverture - Excellence 55% - block - 2.5kg bag 35g cocoa butter 25g Powder of freeze-dried passion fruit 300g Héritage White Chocolate - Blanc Satin™ 29% - block - 2.5kg bag 30g coconut butter 45g Coconut flakes 5g Matcha tea

Preparation

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	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	Ingredients 250g roast macadamia nuts 300g CHD-55 17g Powdered freeze-dried rhubarb 25g cocoa butter 30g Powdered freeze-dried artichoke 300g Plantation Dark Couverture - Madirofolo 65% - pistols - 1kg bag 30g Powdered freeze-dried seabuckthorn

Preparation

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

Ingredients

Put the dragees in the special packaging