Roasted & Spiced Chickpea Dragees

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Mix all the ingredients and bake at moderate temperature, be careful to separate with a spatula the chickpeas every five minutes.
When it becomes a nice caramel color, take off end leave to chill.
Melt the Belcolade Selection 65% to 40°C. Add a mix of spices and sea salt alternated at the melted chocolate.
Follow the correct parameters for the cooling and speed. (8-12°C Cooling, 50% Speed) to obtain a smooth surface.
After adding 5 kg chocolate little by little with a ladle, start creating the cumbava finishing.
Add the last 1 kg of chocolate very slowly and set the cooling very cold. (4°C cooling, 35-40% speed)

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