Ingredients
Fruit coating
Cocoa butter: 950 g
Sugar: 1185 g
Toofruit® Apricot: 350 g
Sunflower lecithin: 12,5 g
Natural gum
Arabic gum: 50 g
Atomized glucose: 65 g
Water: 100 g
Neutral oil: 10 g
Sunflower lecithin: 6 g
Coating of hazelnuts
Roasted hazelnuts: 300 g
Fruit coating: 1185 g
Natural gum solution: 15 g
Preparation
Fruit coating
Melt the cocoa butter and pour it into a grinder.
Gradually add the Toofruit® Raspeberry and sugar, and let it run for at least 6 hours. Depending on the wished granulometry, let run longer.
Once this is reached, add the sunflower lecithin to finish the blend.
Natural gum
Mix all these ingredients together in order to obtain the gum.
Coating of hazelnuts
Place the hazelnuts in the turbine using a pastry bag, add the fruit coating. Repeat the operation each time the coating crystallizes until it is used up.
Let crystallize.
For the gumming, work with a clean bowl, place the coated hazelnuts and add the solution. Let it turn until they are dry and shiny.
