Recipes

ROSE COLOGNE BAR (ROSES)

ROSE COLOGNE BAR (ROSES)

IngredientsPreparation
  • 2100 g Jaine
  • 5 g fine salt
  • 9 drop(s) natural rose aroma
  • 21 g Cocoa butter
  • Q.S. chopped crystallized rose
  • 30 g Matcha tea

ASSEMBLY

Mix together the white chocolate with the green tea and the natural rose aroma in a food processor.
Keep on the hob at 40ºC.
To pour, lower the mix temperature to 32ºC and add the Magic Temper cocoa butter.
Prepare the chocolate bar moulds at a temperature of 20-24ºC.
Pour in 100 g of the chocolate, green tea and roses mixture into each bar mould. Add a few pieces of crystallized rose.
Place in the refrigerator for about 15 minutes and then leave at room temperature.
Remove from the mould.