The 100% Chef Confi Kit is the ideal complement for pastry and confectionery lovers. Designed to easily coat and caramelize a wide variety of pieces using chocolate, caramel, gelatin and flour paste (Snack Cover), this versatile confectionery drum allows the incorporation of additional accessories, facilitating the creation of new and delicious snacks, both sweet and savory.
Coating Innovation and Versatility
This equipment opens a new avenue for experimenting with different coating techniques. To maximize its use, it is important that the operator has basic pastry knowledge. With the coating course offered by Kakaolate, you will be able to get the most out of the Confi Kit, creating unique snacks with perfect coatings.
One of the most outstanding advances of the Confi Kit is the incorporation of curved paddles, which favor the turning of the food, guaranteeing uniform and continuous coating. This not only optimizes the coating process, but also increases production efficiency.
Recipes with the 100% Chef Confi Kit
Recipe 1: Passion Fruit and Coconut Confections
- Freeze coconut cubes and place them in the drum of the confectioner at minimum speed.
- Add warm frosting slowly with a pastry bag.
- Add chocolate until the sprinkles are slightly stuck together. Use a spatula to ensure continuous movement.
- Keep temperature below 25 °C to combine hot and cold.
- Let the dragées rotate for a few hours until they are rounded and then solidify them overnight.
- The next day, swirl the dragées again, adding chocolate coating with a pipette, and sprinkle with coconut milk powder for a speckled finish.
Recipe 2: Salted Macadamia Nuts and Madras Curry Dragees
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- Mantén los ingredientes fríos y el espacio de trabajo entre 14 y 18 °C.
- Freeze macadamia nuts for 15 minutes.
- Pour the macadamias into the Confi Kit and add curry topping slowly and evenly.
- Control the temperature so that it does not exceed 22 °C, preventing the topping from melting.
- Solidify the coating overnight and repeat the process adding chocolate slowly.
Tips para el Recubrimiento con Chocolate
- Utiliza un mínimo de 500 g de ingredientes base.
- Puedes usar cualquier tipo de chocolate.
- Tempera el chocolate a una temperatura de 4 o 5 °C por encima de lo habitual.
Take Your Creations to the Next Level
The Confi Kit is an essential tool for professionals looking to expand their repertoire in the world of coating and confectionery. Are you ready to innovate and perfect your techniques?
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