KENYA chocolate

Suitable for vegetarians

Type of dish: Pastries

Temperature: Warm

Cuisine type: Basque cuisine

Additional culinary preparation: Technique

Conservation technique: Refrigeration

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Cream 0.03 l

Gianduja 0.01 kg

Dark chocolate coating 0.065 kg

Milk coating 0.025 kg

Inverted sugar 7.5 g

Sorbitol 1.5 g

Butter 0.015 kg

Dark chocolate coating 0.04 kg

Elaboration

Weigh the gianduja in a broom, chocolate covers and melt it at 50 degrees Celsius.
Heat the cream with inverted sugar and sorbitol at 60 ° C and add half of that mixture to the previous one, homogenizing with the help of Turmix.
Add the rest of the mixture and finish emulating the set with Turmix.
Add the butter when the previous mixture is 32 ºC
Fill semi-circular silicone molds and let them crystallize cold (freeze)
Remove from the mould, paste it in every two, make balls, and keep the truffles on the camera.
Temper the second chocolate coating and bathe the front pieces with the help of chocolate diving forks
Keep it in the chamber.

Nutritional information (1 portion)

Energy

4817.74

kcal

Carbohydrates

1012.39

Proteins

2.28

Lipids

16.18

Fiber 2.29 g

Saturates 8.91 g

Monounsaturated fatty acids 4.5 g

Polyunsaturated fatty acids 0.44 g

Cholesterol 14.81 mg

Calcium 28.24 mg

Iron 2.67 mg

Zinc 0.76 mg

Vitamin A 44.31 ug

Vitamin C 0.02 g

Folic acid 0.0 ug

Salt (Sodium) 15003.07 mg

Sugars 1000.11 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.