Blueberries Diped In Milk Chocolate And Coated In White Chocolate With Freeze-Dried Strawberries
Ingredients:
Yield 1 Kg of Dragee
- 400 gr of Dehydrated Blueberries
- 300 gr 55% Milk Chocolate
- 300 gr 35% White Chocolate
- 10g of Freeze Dried Strawberries
- Red Dye in Cocoa Butter
Instructions:
Cool the blueberries 10 minutes before working.
Temper our Milk Chocolate and maintain 30 to 32 ºC to start applying the first layers of coating.
Once the appropriate size is achieved, we temper our White Chocolate and mix it with the freeze-dried strawberries (previously ground) and our red dye.
With a hand blender we proceed to uniform the mixture and begin to coat our dragees again.
Finally we apply a little heat and roll the dragees to apply the shine.
Recipe sharing from: Qué Monada! Chocolates
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