Lako

Makes : 114 Yield

Healthy
Quick & easy (production)

Fresh ginger paired with NXT dark chocolate, in this combination the fresh ginger has a spicy and strong taste that will enhance the semi-sweet NXT dark chocolate into another dimension of great flavor while keeping its well-balanced taste profile.

Fresh ginger paired with NXT dark chocolate, in this combination the fresh ginger has a spicy and strong taste that will enhance the semi-sweet NXT dark chocolate into another dimension of great flavor while keeping its well-balanced taste profile.

rok trajanja:: 60 days
Conservation:: 16ºC

Containing: 1 Component

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Demonstration video<span>NXT Dark Chocolate Ginger Enrobed Bonbon</span>

Demonstration videoNXT Dark Chocolate Ginger Enrobed Bonbon

150 g

Oat milk
25 g

grated fresh ginger
1 g

lemon
40 g

invert sugar
35 g

glucose
25 g

sorbitol
25 g

maltodextrine
40 g

vegan butter
350 g

Callebaut Dark Chocolate - 811 - 5kg Block

Boil the milk with the glucose, sugars and freshly grated ginger.
Strain on top of the chocolate and emulsify
Add the vegan butter and mix well.
Bring the ganache at 31°C (87°F)
Frame on top of guitar sheet previously covered with a thin layer of crystallized dark chocolate
Cool at a temperature of 10°C (50°F) until it is hard enough to be cut with a guitar cutter.
Enrobe with crystallized dark chocolate 811 and decorate with candied ginger.