Goji Berries with Macca & Belcolade M. PB

Instructions

Method
  • Slowly add melted (40-45°C) Belcolade Selection M PB CT to goji berries in panning machine with 50% rotation speed and cool air at 10-12°C. 
    • *Ideal room conditions would be 18-22C with 45% humidity 
    • *Do not add more than 28-56 grams of chocolate at a time and make sure chocolate is starting to crystalize on berries before adding next layer.
  • Once first couple of chocolate layers is applied add Macca powder while chocolate is crystalizing. 
  • Continue to apply the chocolate slowly with the 50% rotation taking the cooling fan on and off the bowl to confirm uniform coverage. 
  • Once all the chocolate is used and the there is no remaining chocolate on the panning bowl move to decoration step.
    • *You do not need the cooling fan constantly applied to panning machine 
  • ABOVE STEPS SHOULD TAKE 2-3 HOURS

Decoration Method
Apply powdered sugar to warm/tacky chocolate allow to crystalize completely before removing

About this Recipe:

Complexity level:  

To coat first three layers Master Coat GZ-F-400. Finish with Master Coat PO-TT 154A 1 time.

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