Recipe
ChocoBlanc Coating (Main Recipe)
Ingredients
Part Preparo
ChocoBlanc Chocolatier1 Kg
Process
01. Place the desired amount of Chocolatier ChocoBlanc 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 ChocoBlanc can also be used as a filling or coating, either on its own or combined with other ingredients.
- The Chocolatier ChocoBlanc should be heated until it reaches a good fluidity to facilitate mixing with the ingredients below:
* Add 40% of cream to the Chocolatier ChocoBlanc;
* Add 40% of Chocolatier ChocoBlanc to Chanty Creme Chantilly Ready (for sliced mousses, it is necessary to add gelatin);
* Add 50% of Chocolatier ChocoBlanc to Cremulzin Ready Cold Pastry Cream (do not add to hot cream);
* Add 20% of passion fruit juice to the Chocolatier ChocoBlanc;
* Add 15% of lemon juice to the Chocolatier ChocoBlanc;
* Add 20% of cream to the Chocolatier ChocoBlanc.
- In all mixes, to achieve a cream with a smooth texture, it is necessary to completely homogenize the cream.
- To obtain a creamier filling: Place the Chocolatier ChocoBlanc unheated in the mixer and beat for approximately 2 minutes. Use a balloon whisk.
- The Chocolatier ChocoBlanc should be heated until it reaches a good fluidity to facilitate mixing with the ingredients below:
* Add 40% of cream to the Chocolatier ChocoBlanc;
* Add 40% of Chocolatier ChocoBlanc to Chanty Creme Chantilly Ready (for sliced mousses, it is necessary to add gelatin);
* Add 50% of Chocolatier ChocoBlanc to Cremulzin Ready Cold Pastry Cream (do not add to hot cream);
* Add 20% of passion fruit juice to the Chocolatier ChocoBlanc;
* Add 15% of lemon juice to the Chocolatier ChocoBlanc;
* Add 20% of cream to the Chocolatier ChocoBlanc.
- In all mixes, to achieve a cream with a smooth texture, it is necessary to completely homogenize the cream.
- To obtain a creamier filling: Place the Chocolatier ChocoBlanc unheated in the mixer and beat for approximately 2 minutes. Use a balloon whisk.
Yield
1 Total of 1000 g
Equipment
Stove , 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) | 120 | % VD (*) |
| Carboidratos (g) | 9.8 | % VD (*) |
| Açúcares totais (g) | 9.8 | % VD (*) |
| Aç adicionados (g) | 8.0 | % VD (*) |
| Proteínas (g) | 1.2 | % VD (*) |
| Gorduras totais (g) | 8.4 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 16 | % 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.
ChocoBlanc Coating (Main Recipe)
Ingredients
How to make it
01. Place the desired amount of Chocolatier ChocoBlanc in a container.
02. Heat in a double boiler or microwave until the desired consistency is achieved and apply.
Tips
- The Chocolatier ChocoBlanc can also be used as a filling or coating, either on its own or combined with other ingredients.
- The Chocolatier ChocoBlanc should be heated until it reaches a good fluidity to facilitate mixing with the ingredients below:
* Add 40% of cream to the Chocolatier ChocoBlanc;
* Add 40% of Chocolatier ChocoBlanc to Chanty Creme Chantilly Ready (for sliced mousses, it is necessary to add gelatin);
* Add 50% of Chocolatier ChocoBlanc to Cremulzin Ready Cold Pastry Cream (do not add to hot cream);
* Add 20% of passion fruit juice to the Chocolatier ChocoBlanc;
* Add 15% of lemon juice to the Chocolatier ChocoBlanc;
* Add 20% of cream to the Chocolatier ChocoBlanc.
- In all mixes, to achieve a cream with a smooth texture, it is necessary to completely homogenize the cream.
- To obtain a creamier filling: Place the Chocolatier ChocoBlanc unheated in the mixer and beat for approximately 2 minutes. Use a balloon whisk.
- The Chocolatier ChocoBlanc should be heated until it reaches a good fluidity to facilitate mixing with the ingredients below:
* Add 40% of cream to the Chocolatier ChocoBlanc;
* Add 40% of Chocolatier ChocoBlanc to Chanty Creme Chantilly Ready (for sliced mousses, it is necessary to add gelatin);
* Add 50% of Chocolatier ChocoBlanc to Cremulzin Ready Cold Pastry Cream (do not add to hot cream);
* Add 20% of passion fruit juice to the Chocolatier ChocoBlanc;
* Add 15% of lemon juice to the Chocolatier ChocoBlanc;
* Add 20% of cream to the Chocolatier ChocoBlanc.
- In all mixes, to achieve a cream with a smooth texture, it is necessary to completely homogenize the cream.
- To obtain a creamier filling: Place the Chocolatier ChocoBlanc unheated in the mixer and beat for approximately 2 minutes. Use a balloon whisk.
Yield
1 Total of 1000 g
Equipment
Stove , Spatula , Container , Microwave
Suggested shelf life
72 hours
Nutritional table
| Porção de 20g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 120 | % VD (*) |
| Carboidratos (g) | 9.8 | % VD (*) |
| Açúcares totais (g) | 9.8 | % VD (*) |
| Aç adicionados (g) | 8.0 | % VD (*) |
| Proteínas (g) | 1.2 | % VD (*) |
| Gorduras totais (g) | 8.4 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 16 | % 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.