Component 1Salentino Coffe Dragées
Ingredients
| 2000 g | Milk and Coffee Chunks Icam Professional |
| 1000 g | Roasted almonds |
| 1000 g | Sugar |
| 500 g | Water |
Method
Prepare a hot syrup with 1000 g sugar 500 g water, leave to cool.
Wet the raw almonds with the syrup, open them well on a baking sheet with parchment paper and roast them at 145°C valve open until the syrup is completely dry and roasted, let cool.
Proceed to swell using milk and coffee cubes. Let it crystallize overnight at 14-16°C controlled humidity.
Polish and leave to rest for 1 night at 14-16°C controlled humidity.
To pack.
Component 2Dragées Pier-Dor
Ingredients
| 2000 g | Passion fruit Chunks Icam Professional |
| 1000 g | Piemonte hazelnuts IGP |
| 16 g | Cinnamon in powder |
| 1000 g | Sugar |
| 500 g | Water |
Method
Prepare a hot syrup with 1000 g sugar 500 g water, leave to cool.
Wet the raw hazelnuts with the syrup, open them well on a baking sheet with parchment paper and toast them at 145°C valve open until the syrup is completely dry and roasted, let cool.
Proceed to swell using the Passion fruit cubes mixed with ground cinnamon. Let it crystallize overnight at 14-16°C controlled humidity.
Polish and leave to rest for 1 night at 14-16°C controlled humidity.
To pack.
