BLACK CHOCOLATE ROCKS AND PAILLETÉ

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Pailletè feuilletine 0.015 kg

Almond praline 0.015 kg

Crispearls black coating 0.006 kg

Special black coating 0.038 kg

Cocoa butter 0.002 kg

Elaboration

Melt the black coating, cocoa fat and mix.
Pre-crystallise the chocolate at 32ºC
Heat the nuts to around 26 ºC.
Add the clown and mix hard to distribute all the chocolate around the nuts.
Carve a small amount of the mixture with a fork, forming small stones (between 6 g-10 g).
Let it rest and crystallize for about an hour at 20 ºC.
Humidity close to 70% of HRE at 14 ° C - 15 ° C.

Nutritional information (1 portion)

Energy

35.06

kcal

Carbohydrates

3.19

Proteins

0.67

Lipids

2.11

Fiber 0.29 g

Saturates 0.4 g

Monounsaturated fatty acids 1.01 g

Polyunsaturated fatty acids 0.44 g

Cholesterol 0.0 mg

Calcium 5.3 mg

Iron 0.09 mg

Zinc 0.05 mg

Vitamin A 0.42 ug

Vitamin C 0.0 g

Folic acid 0.95 ug

Salt (Sodium) 0.14 mg

Sugars 3.08 g

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