Group Base
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.500
100.00
Whole Eggs
0.500
100.00
Water
0.125
25.00
BAKELS DAIRY BLEND
0.125
25.00
Total Weight: 1.250
Group Ganache Coating
Ingredient
KG
%
PETTINA NON-TEMPERING DARK CHOCOLATE
0.500
100.00
All Purpose Cream
0.250
50.00
Total Weight: 0.750
Group Coating
Ingredient
KG
%
Desiccated Coconut
0.500
-
Total Weight: 0.500
How to do it:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 7 minutes on high speed.
2. Fold-in melted butter.
3. Deposit in standard Jelly Roll Pan.
4. Bake at 180°C.
5. Cool down.
6. Cut 6 by 8-inch sponge bars, or 48 pieces.
7. Dip into tempered ganache.
8. Coat with toasted desiccated coconut.
9. Chill.
Yield: 48 pieces
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