Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.525
19.5
Eggs
0.600
22
PETTINA CHOCOLATE SPONGE SUPREME
1.500
55.5
Total Weight: 2.625
Group 2
Ingredient
KG
Weight (%)
COLSET
0.075
3
Total Weight: 0.075

Method

Place Group 1 ingredients in mixing bowl in recipe order and blend together on low speed. Whisk on top speed for 10 minutes followed by 2 minutes on second speed. Add Group 2 and mix through on low speed. Deposit or pipe onto a paper lined tray. Bake at 218¡C for 6-7 minutes.

Additional Information

Finishing Ideas: Dip in Bakels Truffle (chocolate hazelnut white) Join two sponge drops together with jam and/or cream dust with icing sugar

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.525
19.5
Eggs
0.600
22
PETTINA CHOCOLATE SPONGE SUPREME
1.500
55.5
Total Weight: 2.625
Group 2
Ingredient
KG
Weight (%)
COLSET
0.075
3
Total Weight: 0.075

Method

Place Group 1 ingredients in mixing bowl in recipe order and blend together on low speed. Whisk on top speed for 10 minutes followed by 2 minutes on second speed. Add Group 2 and mix through on low speed. Deposit or pipe onto a paper lined tray. Bake at 218¡C for 6-7 minutes.

Additional Information

Finishing Ideas: Dip in Bakels Truffle (chocolate hazelnut white) Join two sponge drops together with jam and/or cream dust with icing sugar