Dragees "Countryside" | Caprimo
This is the second of Callebaut chef Josep Maria Ribé’s quadrumvirate of dragées that make up his Natural Sensing chocolate box...read more
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Cooking tools:
- Coating pan
- Pastry brush
- Tempering machine
- Instant-read thermometer
- Mixing bowl
Ingredients
- 2000 g Boiron candied orange zest
- 6000 g 823NV
- 2,5 g jasmin essence
- Q.S. 823NV
- 50-55 g alcohol based shellac
- 12-15 g red copper dust
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