![Spiced Easter Dragees](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/734d95192f596f4104bdc56f6d935c59.jpg?itok=Wfr3cFo9)
-
Comfort Foods
- Shelf life:
- 6 weeks
- Conservation:
- +16 Celsius
Chopped Apricot in Callebaut® 823
Ingredients: Chopped Apricot in Callebaut® 823
-
300 gdried apricots
Preparation: Chopped Apricot in Callebaut® 823
Place chopped apricots into the freezer for 15 minutes.
Place into the panning machine on rotation 42% with cold air at 2 ̊C.
Ingredients: Chopped Apricot in Callebaut® 823
Preparation: Chopped Apricot in Callebaut® 823
Spray melted Callebaut® 823 milk chocolate onto the apricots until the desired thickness is reached (with spray attachment - spray 10 seconds on, 15 seconds off).
Ingredients: Chopped Apricot in Callebaut® 823
-
Q.S.CP
Preparation: Chopped Apricot in Callebaut® 823
Just as the last coat of chocolate is added turn off the air and sprinkle with Callebaut® Cocoa powder to finish.
Raisins in Callebaut® 823 infused with cinnamon
Ingredients: Raisins in Callebaut® 823 infused with cinnamon
-
Q.S.cinnamon powder
Preparation: Raisins in Callebaut® 823 infused with cinnamon
Infuse Callebaut® 823 milk chocolate with cinnamon powder.
Set the panning machine to rotation 40% with cold air 14 ̊C.
Ingredients: Raisins in Callebaut® 823 infused with cinnamon
-
300 gRaisins
Preparation: Raisins in Callebaut® 823 infused with cinnamon
Spray the infused chocolate on to the raisins until desired thickness is reached.
To make a natural shine warm the coated raisins until the sound becomes dull. Immediately turn on the cold air at 14 ̊C and leave the raisins rotating for 2 hours. The rotation speed can be reduced to 30% once the raisins start to shine.
Candied lemon in Callebaut® 823 with hazelnut bresilienne
Ingredients: Candied lemon in Callebaut® 823 with hazelnut bresilienne
-
300 gCandied lemon
Preparation: Candied lemon in Callebaut® 823 with hazelnut bresilienne
Chop candied lemon into small squares.
Place into the panning machine on rotation 40% with cold air at 14 ̊C.
Ingredients: Candied lemon in Callebaut® 823 with hazelnut bresilienne
Preparation: Candied lemon in Callebaut® 823 with hazelnut bresilienne
Spray melted Callebaut® 823 milk chocolate onto the lemon until the desired thickness is reached (with spray attachment - spray 10 seconds on, 5 seconds off).
Ingredients: Candied lemon in Callebaut® 823 with hazelnut bresilienne
Preparation: Candied lemon in Callebaut® 823 with hazelnut bresilienne
Just as the last coat of chocolate is added turn off the air and sprinkle with Callebaut® Hazelnut Brésilienne.
![](/themes/custom/cacom/assets/img/content/banners/banner-background-2.jpg)
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments