Dark Chocolate Clusters
  • Good to go
  • High profit
  • Long shelflife
Modern way of presenting a crispy and tasty cluster filled with nuts and pailleté Feuilletine.
Modern way of presenting a crispy and tasty cluster filled with nuts and pailleté Feuilletine.
Shelf life:
6 month
Conservation:
16C
Containing: 3 Components
Demonstration video<span>Dark Chocolate Clusters</span>

Sugar Syrup

Ingredients: Sugar Syrup

  • 1000 ml
    water
  • 14.1 oz
    sugar
  • 1.8 oz
    invert sugar
  • 3.5 oz
    glucose

Preparation: Sugar Syrup

Boil all ingredients together and cool down.

Tools

  • Scale
  • Spoon
  • Induction stove
  • Mixing Bowl
  • Cooking pot

Caramelised Nuts

Ingredients: Caramelised Nuts

  • 5.3 oz
    Pecans
  • 5.3 oz
    Hazelnuts
  • 5.3 oz
    Peanuts

Preparation: Caramelised Nuts

  1. mix into the previous sugar syrup and leave overnight.
  2. Strain and caramelsize in the oven at 170C.
  3. Shop in small pieces and store in a dry container.

Tools

  • Scale
  • Spoon
  • Silpat
  • Baking Tray
  • Oven
  • Mixing Bowl
  • Offset palet knife

Cluster Mix

Ingredients: Cluster Mix

Preparation: Cluster Mix

  1. Mix all ingredients together .(Guayaquil chocolate has to be crystallized).
  2. Fill directly a 35 mm round cutter with the mix and remove slowly to keep the shape.
  3. Let it set and decorate with Maldon salt flakes and a caramelised nut on top.

Tools

  • Scale
  • Spoon
  • Guitar sheet
  • Trays
  • Mixing Bowl

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