Ingredients
Group 1
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.500
100
PETTINA NON-TEMPERING LIGHT CHOCOLATE
0.500
100
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.500
100
Walnuts
0.250
50
Golden raisins (chopped)
0.250
50
Total Weight: 2.000
Method
How to do it:
1. Melt Pettina Non-Tempering Chocolate (of choice) at around 44-46°C.
2. Get a clean polycarbonate mold and fill each cavity with melted chocolate.
3. Gently tap to even out the chocolate.
4. Top with chopped walnuts and golden raisins.
5. Set the mold in the fridge for 15-20 minutes and tap the molds to extract.
Yield
100 pieces (10g per piece)
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.500
100
PETTINA NON-TEMPERING LIGHT CHOCOLATE
0.500
100
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.500
100
Walnuts
0.250
50
Golden raisins (chopped)
0.250
50
Total Weight: 2.000
Method
How to do it:
1. Melt Pettina Non-Tempering Chocolate (of choice) at around 44-46°C.
2. Get a clean polycarbonate mold and fill each cavity with melted chocolate.
3. Gently tap to even out the chocolate.
4. Top with chopped walnuts and golden raisins.
5. Set the mold in the fridge for 15-20 minutes and tap the molds to extract.
Ingredients
Group 1
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.500
100
PETTINA NON-TEMPERING LIGHT CHOCOLATE
0.500
100
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.500
100
Walnuts
0.250
50
Golden raisins (chopped)
0.250
50
Total Weight: 2.000
Method
How to do it:
1. Melt Pettina Non-Tempering Chocolate (of choice) at around 44-46°C.
2. Get a clean polycarbonate mold and fill each cavity with melted chocolate.
3. Gently tap to even out the chocolate.
4. Top with chopped walnuts and golden raisins.
5. Set the mold in the fridge for 15-20 minutes and tap the molds to extract.
Yield
100 pieces (10g per piece)
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.500
100
PETTINA NON-TEMPERING LIGHT CHOCOLATE
0.500
100
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.500
100
Walnuts
0.250
50
Golden raisins (chopped)
0.250
50
Total Weight: 2.000
Method
How to do it:
1. Melt Pettina Non-Tempering Chocolate (of choice) at around 44-46°C.
2. Get a clean polycarbonate mold and fill each cavity with melted chocolate.
3. Gently tap to even out the chocolate.
4. Top with chopped walnuts and golden raisins.
5. Set the mold in the fridge for 15-20 minutes and tap the molds to extract.
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07-062
Products Used
2 Products Used
Related products
Pettina Non Tempering Dark Chocolate
A non-tempering compound dark chocolate used for coating, dipping and decorating bakery and confectionery products
View product
Pettina Non Tempering Light Chocolate
A non-tempering compound light chocolate used for coating, dipping and decorating bakery and confectionery products
View product
Pettina Non Tempering White Chocolate
A non-tempering compound white chocolate used for coating, dipping and decorating bakery and confectionery products
View product
