Chocolate matches

120 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Icing sugar 0.006 kg

Creamed margarine 0.021 kg

Ground almond 0.008 kg

Plain flour 0.025 kg

Gianduja 0.021 kg

Dark chocolate coating 0.017 kg

Elaboration

Sift the icing sugar.
Whisk the margarine and the sugar in the stand mixer.
Add in the almond flour and mix. Once combined, add in the flour and continue kneading gently.
Leave the dough to rest a day in the fridge.
Preheat the oven to 160 ºC.
Stretch the dough to a diameter of 3.5 mm and cut to desired length.
To make a match shape, cut the dough into 1.5 cm wide and 7 cm long pieces.
Bake at 160ºC for approximately 15 minutes.
Once cold, fill them with gianduja and stick two pieces together.
Coat diagonally with tempered chocolate.

Observations

We take as reference for a portion the number of pieces made.
In a modular oven, set the programme 1 (top rack) 2 (middle rack) 1 (bottom rack), with the valve open.

Nutritional information (1 portion)

Energy

109.68

kcal

Carbohydrates

8.62

Proteins

1.36

Lipids

7.65

Fiber 0.53 g

Saturates 1.71 g

Monounsaturated fatty acids 1.32 g

Polyunsaturated fatty acids 1.63 g

Cholesterol 4.89 mg

Calcium 3.52 mg

Iron 0.46 mg

Zinc 0.15 mg

Vitamin A 0.07 ug

Vitamin C 0.0 g

Folic acid 1.1 ug

Salt (Sodium) 35.58 mg

Sugars 2.89 g

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