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
g
Proteins
1.36
g
Lipids
7.65
g
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.
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