Sahara cut chocolate

120 min

Suitable for vegetarians

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Almond praline 0.021 kg

White chocolate coating 0.009 kg

Cocoa butter 0.001 kg

Mandarin oranges 0.012 kg

Ground cinnamon 0.05 g

Elaboration

Melt the cocoa butter at 50 ºC.
Add the chocolate coating, melt and homogenize the mixture.
Put in the Thermomix, add the rest of the ingredients and mix at low speed forming a whirlpool until the mixture is smooth, shiny and sticky and pre-crystallize up to 23 ºC.
Pour and stretch in the guitar frame (36 X 36) previously lined with half a sheet of guitar paper (the two thickest squares), stretch and level with its own ruler, store in a cool place for at least 8 hours so that it crystallizes at a temperature of about 16 ºC (not in a freezer).
Paint with the chocolate coating and the help of a rolling pin.
Cut with the guitar very carefully since the threads of this are very fragile.
Dip in the chocolate dipper or by hand.

Nutritional information (1 portion)

Energy

34.13

kcal

Carbohydrates

3.36

Proteins

0.56

Lipids

1.98

Fiber 0.33 g

Saturates 0.63 g

Monounsaturated fatty acids 1.05 g

Polyunsaturated fatty acids 0.24 g

Cholesterol 0.28 mg

Calcium 9.33 mg

Iron 0.1 mg

Zinc 0.04 mg

Vitamin A 1.9 ug

Vitamin C 0.64 g

Folic acid 2.37 ug

Salt (Sodium) 0.08 mg

Sugars 2.24 g

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