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Bombons de Chocolate - Prodite Zeelandia
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Receita

Bombons de Chocolate

Bombons de Chocolate

Receita de Pastelaria profissional

Ingredientes

Chocolate (opções):
Arabesque Dark 60% e 70%, Milk 34% ou White 30% p.p.

Preparação

Derreter a quantidade necessária de chocolate Arabesque da referência desejada (Arabesque Dark 60% e 70% e Milk 34% – máx. 45 a 50ºC; Arabesque White 30% – máx. 35 a 40ºC).

Temperatura de trabalho
Arabesque Dark 60% e 70% – 30-31ºC
Arabesque Milk 34% – 29-30ºC
Arabesque White 30% – 28-29ºC

Colocar o chocolate desejado previamente temperado e aplicar nos moldes pretendidos.
Deixar solidificar à temperatura ambiente num local seco e fresco.

Imprimir

A receita utiliza estes

produtos

Arabesque Dark 60%

Chocolate de cobertura negro em pastilhas com 60% cacau.

Arabesque Dark 70%

Chocolate de cobertura negro em pastilhas com 70% cacau.

Arabesque Milk 34%

Chocolate de leite de cobertura em pastilhas com 34% cacau.

Arabesque White 30%

Chocolate branco de cobertura em pastilhas.