Choco-Fruit Coins

Recipe of Choco-Fruit Coins

g Percentage (%)
Ingredients
Belcolade O3X5/G (Blocks) 300
Assorted dry fruits 150
Ingredients total 450

Working Method

  • Melt the Belcolade O3X5/G till 45°C.
  • Then temper the chocolate by pouring it on marbel top & bring it to around 26°C & again collect the chocolate in the bowl & warm it till 28°C.
  • Pipe the chocolate in silicon mould of 3 to 4 cm diameter & thickness around 3 mm.
  • Put some assorted dry fruits on top of it before it set & let it stick properly.
  • Rest it till it set & demould it. Your Belgium milk chocolate & dry fruit Mendiant is ready.