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
Dark chocolate coating
0.055 kg
Milk coating
0.035 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
4816.58
kcal
Carbohydrates
1012.51
g
Proteins
2.26
g
Lipids
16.04
g
Fiber
2.07
g
Saturates
8.87
g
Monounsaturated fatty acids
4.48
g
Polyunsaturated fatty acids
0.44
g
Cholesterol
15.02
mg
Calcium
30.64
mg
Iron
2.49
mg
Zinc
0.71
mg
Vitamin A
45.09
ug
Vitamin C
0.03
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.
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