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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.

Created by Jeffrey De Weyer

The Piemonte roasted hazelnuts embraced in the Belcolade Selection Lait Sugar-Free Cacao-Trace, Belcolade Selection Blanc Sugar-Free Cacao-Trace and Belcolade Selection Noir Sugar-Free Cacao-Trace chocolate. A crunchy delight with each bite. 

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