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
- Level:
-
Difficult
Dragees Foret Noire
Ingredients: Dragees Foret Noire
-
2.8 ozFreeze-dried cherry
-
0.9 ozcocoa butter
-
15.4 grVanilla beans
-
0.9 ozcocoa butter
-
0.5 ozPowdered freeze-dried cherry
-
0.4 ozPowdered freeze-dried red currant
Preparation: Dragees Foret Noire
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: Dragees Gen Exotic
-
2.8 ozFreeze-dried puree mango yuzu
-
1.2 ozcocoa butter
-
0.9 ozPowder of freeze-dried passion fruit
-
1.1 ozcoconut butter
-
1.6 ozCoconut flakes
-
0.2 ozMatcha tea
Preparation: Dragees Gen Exotic
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: Dragee M.A.R.S. (Macadamia/Artichoke/Rhubarb/Seabuckthorn)
-
8.8 ozroast macadamia nuts
-
0.6 ozPowdered freeze-dried rhubarb
-
0.9 ozcocoa butter
-
1.1 ozPowdered freeze-dried artichoke
-
10.6 ozCHD-Q65MADINOP
-
1.1 ozPowdered freeze-dried seabuckthorn
-
10.6 oz811NV
Preparation: Dragee M.A.R.S. (Macadamia/Artichoke/Rhubarb/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
