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CHOCOSMART  CACAO malta

CHOCOSMART CACAO

Product Code: IRCHOCOSC
Description:

Dark, milk and white chocolate paste for coating and filling

 

Description:

The CHOCOSMART pastes represent the highest level of quality and ease of use. They are ideal as covering for cakes, eclairs, tarts, Sacher cake, ice-cream cakes, etc. guaranteeing an extra-fine dark, white or milk chocolate taste. They are also ideal as coatings and have the following characteristics:

  • they can be cut easily without cracking the surface 
  • they can be flavoured with orange, coffee, mint, nougat, hazelnut paste, rum, cognac etc.
  • they keep their properties unchanged even at low temperatures

The CHOCOSMART pastes, whipped in a planetary mixer, can replace buttercreams or ganache creams and, of course, allow to add the favourite flavouring essence.

USE POST BAKING

5 KG

Available on Order
Price: POR
Description:

KNEADING: knead the PANDORA GRANDE SVILUPPO, yeast and water until a smooth, velvety consistency has been obtained. Leave to rest at room temperature (20-24°C) for 5 minutes.
METHOD: roll out the dough and place the margarine in the centre and fold the dough over on itself so that the margarine is completely enveloped. Roll out and fold into four layers; repeat the rolling out and folding procedure for a total of two folds of four layers, then leave to rest for 5 minutes. Finally roll out again to a thickness of about 4 millimetres and cut into triangle shapes. Roll up the triangles tightly and place on baking sheets, curving the ends to create the traditional croissant shape.
LEAVENING: leave in a rising room at 28-30°C with a relative humidity of about 80% for 60-80 minutes. It is advisable to go on to the baking stage before the leavening has reached it s maximum.
BAKING: glaze with beaten egg and bake at 190-200°C for about 20 minutes.
The croissants can be filled with fruit jams before the rolling up procedure; popular alternatives that are resistant to baking are CHOCOBAKE CHOCOLAT, NOUGATY GIANDUIA and the special little chocolate bars.

The resting and rising times can be modified, according to the user's judgement, to suit particular working conditions. Should the dough contain more than 5 kg of PANDORA, it is advisable to reduce the relative quantity of yeast.

Direction to use:

COVERINGS:
Heat the cream to 32-35°C in a bain-marie or microwave oven (400-500W), stir and pour directly onto the product. To obtain an uniform covering, we suggest to gently shake the products on a suitable rack and not to use a spatula. For partial covering, dip the products directly in melted CHOCOSMART.
To flavour the creams, just add essential oils or oil-based creams (hazelnut cream, coffee cream) to the melted product and mix carefully (do not use water-based flavourings).

WHIPPED CREAMS:
Allow CHOCOSMART to reach room temperature (20-22°C) and then whip it in a planetary mixer equipped with paddle at medium speed for a short time until the volume has doubled. Overworking the product in the mixer, due to the excessive heating, can compromise the final volume of the whipped cream. Should you wish to flavour the product, you are advised to use essential oils or oil-based creams (hazelnut cream, coffee cream) to CHOCOSMART before the whipping process begins (do not use water-based flavourings).

FILLINGS:
The whipped creams obtained with CHOCOSMART as described above can be used as an excellent, refined praline filling.
For this use, CHOCOSMART can also be used without whipping: just warm up in a bain-marie or microwave oven (400-500W) to a temperature of 32-34°C.

Disclaimers:

Notice: for an excellent shining, it is advisable to place the cakes to be covered in refrigerator at least one hour before.

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