Almera Coating and Finishing (Enrobage et finition)
Coat the orange-flavored marzipan center and create a striped decoration.
Ingredients
Extra bitter chocolate (tempered)
to taste
Instructions
1
Environmental Control
Strictly control humidity (below 60%) and temperature. The first zone area (24-27°C) is used for ganache storage, coating, and decoration; the second zone area (16°C) is used for chocolate crystallization.
2
Tempering
Approximately 1 hour before coating, temper the Praline filling at 24°C.
3
Mechanical Coating
Place the candies neatly and spaced on the conveyor belt. Coat with tempered chocolate, use a fork to create decoration along the length of the candy. Package after crystallization.
4
Hand Coating
Temper the chocolate. Use a dipping fork to fully immerse each candy in the tempered chocolate, remove, tap the side of the bowl to remove excess, place on guitar paper. Use a fork to create decoration along the length of the candy. Crystallize on guitar paper at 16°C for 24 hours. Package after crystallization is complete.
