Caipirinha explosion

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.
Level:
Medium

Caipirinha explosion

Ingredients: Caipirinha explosion

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

Preparation: Caipirinha explosion

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

Ingredients: Caipirinha explosion

Preparation: Caipirinha explosion

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

Ingredients: Caipirinha explosion

Preparation: Caipirinha explosion

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

Ingredients: Caipirinha explosion

  • Q.S.
    CP
  • Q.S.
    bronze powder

Preparation: Caipirinha explosion

Mix and roll the balls in the powder mix.