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Non-filled bars Decorating Selection Tempering

RONDO

Complexity level  

CT X605MALT

Composition

  • Panned Hazelnut
  • Shiny Finish
  1. Belcolade
  2. Recipes
  3. Rondo
Rondo

Steps

1 Panned Hazelnut
Ingredients
  • Piemonte Roasted Hazelnuts 5000 g
  • Belcolade Selection Lait Sugar-Free Cacao-Trace 5000 g
  • Belcolade Selection Blanc Sugar-Free Cacao-Trace 5000 g
  • Belcolade Selection Noir Sugar-Free Cacao-Trace 5000 g
Preparation
  • Melt the Belcolade Selection Lait Sugar-Free Cacao-Trace, Belcolade Selection Blanc Sugar-Free Cacao-Trace, and Belcolade Selection Noir Sugar-Free Cacao-Trace to 45°C.
  • Add the chocolate in this order, so you get the layers.
  • Use a Selmi Comfit machine to coat the hazelnuts.
  • Follow the correct parameters (8-12°C cooling, 50% speed) to obtain a smooth surface.
2 Shiny Finish
Ingredients
  • Arabic Gum-Based Shining Agent QS
Preparation

Depending on the brand and type of shining agent, the process and dosage can change.

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