"Piedmont" cut candy

Suitable for vegetarians

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Hazelnut praline 0.054 kg

Cocoa paste 0.004 kg

Milk coating 0.011 kg

Cocoa butter 0.008 kg

Butter, substitute 0.004 kg

Oranges 0.011 kg

Mandarin oranges 0.011 kg

Elaboration

Melt the cocoa paste and cocoa butter.
Add the chocolate coating and melt the whole mixture.
Put the mixture in the Thermomix, add the hazelnut praline, the hazelnut paste and mix at low speed.
Add the zest of the different fruits, the previously melted anhydrous butter and mix in a swirl until the mixture looks smooth, shiny and sticky.
Fill the mould only halfway and stretch it with its own ruler until it is smooth.
Allow the mixture to crystallise at about 16 ºC (not in the freezer), remove from the frame.
Paint with the chocolate coating and the help of a rolling pin.
Cut with the guitar very carefully as the threads are very fragile or else with a thin-bladed knife.
Store in the freezer at about 5 ºC.

Nutritional information (1 portion)

Energy

96.14

kcal

Carbohydrates

8.29

Proteins

1.04

Lipids

6.77

Fiber 0.61 g

Saturates 2.16 g

Monounsaturated fatty acids 3.4 g

Polyunsaturated fatty acids 0.46 g

Cholesterol 2.28 mg

Calcium 15.76 mg

Iron 0.29 mg

Zinc 0.1 mg

Vitamin A 9.59 ug

Vitamin C 1.38 g

Folic acid 6.16 ug

Salt (Sodium) 0.23 mg

Sugars 5.87 g

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