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Marbled Choc Plain Slice (Using Pettina Kokomix)

Ingredients

Group 1
Ingredient
KG
Pettina Kokomix
3.000
Water (Variable)
1.200
Dutched Cocoa
0.075
Total Weight: 4.275

Method

1. Mix the PETTINA KOKOMIX and water with beater on 2nd speed for 3 minutes.
2. Halve the mixture, adding the dutched cocoa to the second half.
3. Blend until the mixture is clear or combined.
4. Spread par-baked SWEETPASTE sheet with raspberry jam, then drop random handfuls of each
mixture onto the sheet.
5. Smooth the top and bake at 180°C.
6. Ice with BAKELS RTU CHOCOLATE ICING and drizzle with WHITE FONDANT, then marble.

Ingredients

Group 1
Ingredient
KG
Pettina Kokomix
3.000
Water (Variable)
1.200
Dutched Cocoa
0.075
Total Weight: 4.275

Method

1. Mix the PETTINA KOKOMIX and water with beater on 2nd speed for 3 minutes.
2. Halve the mixture, adding the dutched cocoa to the second half.
3. Blend until the mixture is clear or combined.
4. Spread par-baked SWEETPASTE sheet with raspberry jam, then drop random handfuls of each
mixture onto the sheet.
5. Smooth the top and bake at 180°C.
6. Ice with BAKELS RTU CHOCOLATE ICING and drizzle with WHITE FONDANT, then marble.

Ingredients

Group 1
Ingredient
KG
Pettina Kokomix
3.000
Water (Variable)
1.200
Dutched Cocoa
0.075
Total Weight: 4.275

Method

1. Mix the PETTINA KOKOMIX and water with beater on 2nd speed for 3 minutes.
2. Halve the mixture, adding the dutched cocoa to the second half.
3. Blend until the mixture is clear or combined.
4. Spread par-baked SWEETPASTE sheet with raspberry jam, then drop random handfuls of each
mixture onto the sheet.
5. Smooth the top and bake at 180°C.
6. Ice with BAKELS RTU CHOCOLATE ICING and drizzle with WHITE FONDANT, then marble.

Ingredients

Group 1
Ingredient
KG
Pettina Kokomix
3.000
Water (Variable)
1.200
Dutched Cocoa
0.075
Total Weight: 4.275

Method

1. Mix the PETTINA KOKOMIX and water with beater on 2nd speed for 3 minutes.
2. Halve the mixture, adding the dutched cocoa to the second half.
3. Blend until the mixture is clear or combined.
4. Spread par-baked SWEETPASTE sheet with raspberry jam, then drop random handfuls of each
mixture onto the sheet.
5. Smooth the top and bake at 180°C.
6. Ice with BAKELS RTU CHOCOLATE ICING and drizzle with WHITE FONDANT, then marble.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Slices

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