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:
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Difficult
Dragees Foret Noire
Ingredients: Dragees Foret Noire
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80 gFreeze-dried cherry
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25 gcocoa butter
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1 gVanilla beans
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25 gcocoa butter
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15 gPowdered freeze-dried cherry
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10 gPowdered 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
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80 gFreeze-dried puree mango yuzu
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35 gcocoa butter
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25 gPowder of freeze-dried passion fruit
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30 gcoconut butter
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45 gCoconut flakes
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5 gMatcha 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)
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250 groast macadamia nuts
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17 gPowdered freeze-dried rhubarb
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25 gcocoa butter
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30 gPowdered freeze-dried artichoke
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300 gCHD-Q65MADINOP
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30 gPowdered freeze-dried seabuckthorn
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300 g811NV
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
