Butter mixes, spreads and dips
Coconut chocolate spread
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
300 g almonds
60 g icing sugar
20 g sweetened condensed milk
100 g coconut chips
120 g white chocolate
40 g coconut oil
8 g vanilla paste
Recipe preparation
(1) Roast the almonds for 6 minutes at 180 °C and leave to cool. Melt the chocolate and mix with the remaining ingredients, place the mixture into a pacotizing® beaker and cut twice with the Coupe Set knife and press the mixture flat.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize 3 times with normal pressure®.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no