Rum Raisins
Author: Nicolas Botomisy
Servings: 1000 pieces
Ingredients:
- 1000g Golden Raisins (moist)
- 2000g Dark Chocolate, 60-70%
- 1000g White Chocolate
- 20g PROVA Gourmet Fusion Rum
- 1 ea PROVA Gourmet Madagascar Bourbon Vanilla Bean (split and scraped)
- 12g MasterCoat Polish
- 8g MasterCoat Polish
Directions:
- 1. Add raisins to the panning machine and set to medium speed, the product should run nicely and not fall out of the machine.
- 2. For enrobing process, add a small quantity of untempered chocolate at the beginning (40-45°C), add the tempered chocolate little by little, it is important to not have double. The air flow should be between 9°C to 15°C.
- 3. Once the desired ratio is reached, set the air flow to 4°C and gently warm the panner with a heat-gun in order to melt the chocolate on the side of the panner.
- 4. Set the rotation to 70-90% in order to smooth the product, heat if necessary to have smooth product. Pay attention to not over-melt the product. Once polished, reduce the speed around 50% with a cool air at 10°C and until the center are cold.
- 5. Allow to set for at least 3 hours. Clean out panner.
- 6. Melt together white chocolate, Fusion Rum, and scrapped vanilla seeds. Repeat enrobing process for white chocolate with air flow set to 7°C to 12°C. Continue by repeating steps 3 and 4.
- 7. With air off, add first amount of MasterCoat Polish. Allow to rotate for 1 minute to ensure even distribution.
- 8. Turn on air flow to 4°C and allow pan to continue rotating until pieces are completely dry, about 8-12 minutes.
- 9. Repeat process with second amount of MasterCoat Polish.
- 10. Remove pieces and tray dry overnight before packaging.