Product Description: Category : Output
Bateel Date Chocolate Panning Date Rocher White 1 Kg Date:
24.07.2019
72.61
Kg
Code Number
B60000131
5370
Weight :
6.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Kholas C Pitted
Kg
53.500 107.000
Fresh Cream - Kitchen
Kg
6.000 12.000
Chocolate White Drops
Kg
12.000 24.000
Chocolate White Drops
Kg
4.500 9.000
Total
76.000 152.000
Packaging Baking Sheets
Pcs
10.08 20.160
Method: 1. Put cream in a pan and heat until 85⁰, while constantly mixing. 2. Pour in Stephan, then add white chocolate drops and mix with spatula. See photo (1). 3. Set at 60 % vacuum, then mix for 1 min and stir. 4. Open to scrape edges and bottom for homogenous mixture, maintaining 60% vaccuum. 5. Keep cold water circulation running for approx.5 mins to reduce temperature. 6. After that, spread over chablon and chill in cold room. 7. When cold, cut with chef cut into small Ganache rectangles (15 mm x 9 mm). 8. Fill the dates with Ganache rectangles, then roll with cocoa butter by hand. See photos (2) & (3). 9. Pack and store in chiller.
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