Confetti

Nutty Confetti

Belcolade Cryst-o-fil White 1 kg
PatisFrance Tradition Praliné Pistache 100 g
Kirsh 8 g
Belcolade White Selection X605/G or J 30 g
Belcolade Dark Selection C501/J

Method

Soften the Cryst-o-fil and add the other ingredients.
Mix homogeneously but take care that no excessive air is added.
Put this filling in the hopper of the one-shot machine, then the tempered Belcolade Dark Selection. Set it to squirt drops of ± 2 g.
Place a coloured transfer on it and let it crystallise at 18 °C during 24 hours with an average humidity below 60 %. Store at 16 °C.

Fruity Confetti

Belcolade Cryst-o-fil White 1 kg
Puratos Classic Strawberry 100 g
Kirsh 8 g
Belcolade White Selection X605/G or J 30 g
Belcolade Dark Selection C501/J

Method

Soften the Cryst-o-fil and add the other ingredients.
Mix homogeneously but take care that no excessive air is added.
Put this filling in the hopper of the one-shot machine, then the tempered Belcolade Dark Selection. Set it to squirt drops of ± 2 g.
Place a coloured transfer on it and let it crystallise at 18 °C during 24 hours with an average humidity below 60 %. Store at 16 °C.

Banana Confetti

Belcolade Cryst-o-fil White 1kg
Puratos Classic Banana 100 g
Rum 8 g
Belcolade White Selection X605/G or J 30 g
Belcolade Dark Selection C501/J

Method

Soften the Cryst-o-fil and add the other ingredients.
Mix homogeneously but take care that no excessive air is added.
Put this filling in the hopper of the one-shot machine, then the tempered Belcolade Dark Selection. Set it to squirt drops of ± 2 g
Place a coloured transfer on it and let it crystallise at 18 °C during 24 hours with an average humidity below 60 % . Store at 16 °C.