 |
Did you like this formula? Rate it using the star system above.
| Ingredients | Oz | Grams |
| Passion Fruit Puree | 5.80 | 165 |
| Strawberry Puree | 5.80 | 165 |
| Trimoline Invert Sugar | 1.40 | 40 |
| Luker Nevado White Chocolate | 1 lb, 7 oz | 660 |
| Butter | 7.10 | 200 |
| Pure Vanilla Extract | 0.70 | 20 |
| Citric Acid | 0.25 | 7 |
| Luker Dark Santander 65% | As Needed | As Needed |
Procedure
Warm the purees and trimoline to 160°F/71°C.
Grind the luker nevado using a processor and add the hot purees.
Process until smooth and homogeneous. (Use a heat gun as needed to warm the sides of the processor bowl)
Cool to 90°F/32°C. Add the butter extract and citric acid solution.
Place the mixture in a disposable piping bag for dispensing.
Spray molds with tempered colorized cocoa butter prior to coating with the dark chocolate.
Fill molds pre-coated with luker 65% Santander.
