Caipirinha explosion

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

The panning technique enables chefs to create good-looking and great-tasting confectionery products that have excellent appeal. The shape and unique gloss of dragées invites chocolate lovers to buy and snack. This technique requires special equipment and advanced skills. Of course, you can substitute the panning technique with traditional hand-dipping techniques - especially for this recipe. The looks may differ - the taste will be nearly the same.

Caipirinha explosion

Recipe components

Used Callebaut products

Caipirinha explosion

IngredientsPreparation
  • 900g
    marzipan
  • 10g
    lemon zest
  • 50g
    Cachaça
  • 35g
    lemon juice

Mix all ingredients and roll into balls (1 cm Ø).

  • Q.S.
    Cocoa butter

Pre-crystallise the cocoa butter. Roll the balls in cocoa butter to create a crust. Leave to rest for twelve hours before panning.

  • Q.S.
    Brazil

Bring the balls in the panning machine to cover with the dark chocolate.

  • Q.S.
    Cocoa powder
  • Q.S.
    bronze powder

Mix and roll the balls in the powder mix.