Recipe
Choconut Coating (Main Recipe)
Ingredients
Part Preparo
Choconut Chocolatier1 Kg
Process
01. Place the desired amount of Chocolatier ChocoNut in a container.
02. Heat in a double boiler or microwave until the desired consistency is achieved and apply.
02. Heat in a double boiler or microwave until the desired consistency is achieved and apply.
Tips
- The Chocolatier ChocoNut can also be used as a filling, either on its own or combined with other ingredients, as suggested below:
* Add 20% cream to the Chocolatier ChocoNut;
* Add 40% of Chocolatier ChocoNut to Chanty Creme Chantilly Ready (for sliced mousses, gelatin needs to be added);
* Add 50% of Chocolatier ChocoNut to Cremulzin Ready Cold Pastry Cream (do not add to hot cream);
* Add 30% of Chocolatier ChocoNut to dulce de leche.
- To achieve a creamier filling: Place the Chocolatier ChocoNut unheated in the mixer and beat for approximately 2 minutes. Use a balloon whisk.
* Add 20% cream to the Chocolatier ChocoNut;
* Add 40% of Chocolatier ChocoNut to Chanty Creme Chantilly Ready (for sliced mousses, gelatin needs to be added);
* Add 50% of Chocolatier ChocoNut to Cremulzin Ready Cold Pastry Cream (do not add to hot cream);
* Add 30% of Chocolatier ChocoNut to dulce de leche.
- To achieve a creamier filling: Place the Chocolatier ChocoNut unheated in the mixer and beat for approximately 2 minutes. Use a balloon whisk.
Yield
1 Total of 1000 g
Equipment
Spatula , Container , Microwave
Suggested shelf life
72
Nutritional table
| A serving of Porção de 20g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 111 | % VD (*) |
| Carboidratos (g) | 9.8 | % VD (*) |
| Açúcares totais (g) | 9.3 | % VD (*) |
| Aç adicionados (g) | 8.2 | % VD (*) |
| Proteínas (g) | 1.3 | % VD (*) |
| Gorduras totais (g) | 7.5 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 8.9 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Choconut Coating (Main Recipe)
Ingredients
How to make it
01. Place the desired amount of Chocolatier ChocoNut in a container.
02. Heat in a double boiler or microwave until the desired consistency is achieved and apply.
Tips
- The Chocolatier ChocoNut can also be used as a filling, either on its own or combined with other ingredients, as suggested below:
* Add 20% cream to the Chocolatier ChocoNut;
* Add 40% of Chocolatier ChocoNut to Chanty Creme Chantilly Ready (for sliced mousses, gelatin needs to be added);
* Add 50% of Chocolatier ChocoNut to Cremulzin Ready Cold Pastry Cream (do not add to hot cream);
* Add 30% of Chocolatier ChocoNut to dulce de leche.
- To achieve a creamier filling: Place the Chocolatier ChocoNut unheated in the mixer and beat for approximately 2 minutes. Use a balloon whisk.
* Add 20% cream to the Chocolatier ChocoNut;
* Add 40% of Chocolatier ChocoNut to Chanty Creme Chantilly Ready (for sliced mousses, gelatin needs to be added);
* Add 50% of Chocolatier ChocoNut to Cremulzin Ready Cold Pastry Cream (do not add to hot cream);
* Add 30% of Chocolatier ChocoNut to dulce de leche.
- To achieve a creamier filling: Place the Chocolatier ChocoNut unheated in the mixer and beat for approximately 2 minutes. Use a balloon whisk.
Yield
1 Total of 1000 g
Equipment
Spatula , Container , Microwave
Suggested shelf life
72 hours
Nutritional table
| Porção de 20g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 111 | % VD (*) |
| Carboidratos (g) | 9.8 | % VD (*) |
| Açúcares totais (g) | 9.3 | % VD (*) |
| Aç adicionados (g) | 8.2 | % VD (*) |
| Proteínas (g) | 1.3 | % VD (*) |
| Gorduras totais (g) | 7.5 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 8.9 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.