Group 1
Ingredient
KG
%
PETTINA NON-TEMPERING DARK CHOCOLATE
0.500
100.00
PETTINA NON-TEMPERING LIGHT CHOCOLATE
0.500
100.00
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.500
100.00
Walnuts
0.250
50.00
Golden raisins (chopped)
0.250
50.00
Total Weight: 2.000
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)
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A non-tempering compound light chocolate used for coating, dipping and decorating bakery and confectionery products
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Pettina Non Tempering White Chocolate
A non-tempering compound white chocolate used for coating, dipping and decorating bakery and confectionery products
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