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Tabletes de Chocolate - Prodite Zeelandia
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Receita

Tabletes de Chocolate

Tabletes de Chocolate

Receita de Pastelaria profissional

Ingredientes

Chocolate (opções):
Arabesque Dark 70%: q.b.
Arabesque Dark 60%: q.b.
Arabesque Dark 47%: q.b.
Arabesque Milk 34%: q.b.
Arabesque White 30%: q.b.

Miolo Avelã sem pele: q.b.
Miolo Noz Quartos: q.b.
Miolo Amêndoa sem pele: q.b.
Frutos Muesli: q.b.

Preparação

Derreter a quantidade necessária de chocolate Arabesque da referência desejada (máx. 45 a 50ºC).
Temperar os chocolates de forma a obter a temperatura de trabalho adequada para cada um deles.
Arabesque Dark 70%: 30ºC
Arabesque Dark 60%: 30ºC
Arabesque Dark 47%: 30ºC
Arabesque Milk: 29ºC
Arabesque White: 28ºC

Montagem e Acabamento
Forrar os moldes com papel siliconizado ou colocar as bases de plástico decoradas no fundo dos moldes.
Encher com as coberturas temperadas e espalhar por cima os frutos secos escolhidos.
Deixar solidificar em ambiente com temperatura baixa.