Composition
- Mendiant White Strawberry
- Mendiant Milk Passion Fruit
- Mendiant Dark Raspberry
MODERN
FRUITY MENDIANTS
CT PBW36
CT PBW36
Composition
Temper for each Mendiant the chocolate. Pipe drops of the tempered chocolate on a baking paper. Sieve before the chocolate sets some fruit powder on top with the use of a stencil. Leave to crystalize.
Heat up the Belcolade Selection W. Plant-Based Cacao-Trace to 45°C and temper at 29,4°C. Pipe drops on a baking paper and sieve the strawberry fruit powder on top. Leave to crystalize in a fridge of 16°C with a relative humidity level below 60%.
Heat up the Belcolade Selection M. Plant-Based Cacao-Trace to 45°C and temper at 29°C. Pipe drops on a baking paper and sieve the passion fruit fruit powder on top. Leave to crystalize in a fridge of 16°C with a relative humidity level below 60%.
Heat up the Belcolade Selection Noir Intense Cacao-Trace to 48°C and temper at 29,4°C. Pipe drops on a baking paper and sieve the raspberry fruit powder on top. Leave to crystalize in a fridge of 16°C with a relative humidity level below 60%.
