Nut Filled Medjools Half Dipped in Luxury Belgian Milk Chocolate

Manufactring Process

Step 1: Obtain 12 Medjool Dates

Step 2: De-seed by making a longitudinal incision along the date, prize open the date and remove the pit and cap. Inspect internally to ensure the date is healthy and clean. Ensure no debris, no pests, insects, black discoloration.

Step 3: Fill 3 dates with ONE walnut half, the walnut should protrude around 40% out of the date

Step 4: Fill 3 dates with TWO almonds, the almonds should be horizontally orientated with circa 30% protruding out of the date.

Step 5: Fill 3 dates with THREE hazelnuts, the hazelnuts should protrude circa 10% from the date fruit surface.

Step 6: Fill 3 dates with FOUR pistachios, the pistachios should protrude circa 20% from the date fruit surface.

Step 7: Obtain Belgian Milk Chocolate. Melt and temper as per manufacturer instructions using the FBM Proxima or the Melting Bowl.

Step 8: Dip half of the date into the melting bowl OR If using the FBM proxima then place a curtain blocker at 50% of the chocolate curtain. Place nut-filled date onto the enrobing belt at a position that will allow 50% of the date to be coated with chocolate.  

Step 9: Place half chocolate coated dates on refrigeration trays and cool in chocolate fridge for 30 minutes.

Processing Aids Used

None

Packing

Step 1: Obtain the FERA Luxury chocolate dates packaging

Step 2: Remove lid

Step 3: Insert THREE half chocolate coated WALNUT filled dates into the top horizontal tray

Step 4: Insert THREE half chocolate coated PISTACHIO filled dates into the top vertical tray

Step 5: Insert THREE half chocolate coated HAZELNUT filled dates into the bottom horizontal tray

Step 6: Insert THREE half chocolate coated ALMOND filled dates into the bottom vertical tray

Step 7: Apply batch number and best before to back of pack

Step 8: Insert base of back into polyolefin roll and apply heat to allow shrink wrapping. Heat the polyolefin to create a sealed base.

Step 9: Apply lid to the box with the lid logo in parallel to the central logo.

Packaged in a Protective Atmosphere

No

Cartoning

Step 1: Insert 28 units into labelled master carton

Step 2: Add Best before and batch number to master carton

Step 3: Seal Master Carton

Storing

Store in the GOODS OUT Area

Delivery

Deliver as per PO / Requirement

Key Terms

Fluidity

Why is fluidity so important?

• The fluidity of your chocolate determines the thickness of the shell and the snap of your chocolate products: the more fluid your chocolate, the thinner and crunchier your shell will be.

• Using chocolate with the right fluidity also saves time: you can cast large moulds in one go with less fluid chocolate.

Pre-Crystallisation

Why is it so important to pre-crystallise chocolate properly?

• It helps chocolate harden, and gives it a beautiful satin gloss and a delicious snap. It makes chocolate contract during cooling, which makes it easier to unmould. 

• Badly crystallised or uncrystallised chocolate will turn grey and won’t have an appetising gloss.

Tempering / Pre-Crystallising

What is tempering or pre-crystallising?

• The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing.

• During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. This guarantees a perfect finished product with a satin gloss and a hard snap.

• It also makes the chocolate contract during cooling, which makes it easier to unmould. If chocolate is simply melted (between 40 and 45 °C) and then left to cool down to a suitable working temperature, the finished product will not be glossy.

• If you make the small effort of bringing your chocolate to the right working temperature properly, you are guaranteed to get the desired end result. And that’s what we mean by tempering: bringing chocolate up to the right working temperature while making sure that the crystalline structure of the cocoa butter in it is stable.

Step 1

Melt your chocolate in a chocolate melter (turn the thermostat up to 45 °C).

Step 2

Lower the thermostat (to ± 31°C for dark chocolate or to ± 29°C for milk chocolate and white chocolate) and immediately add 5% Callets™ at ambient temperature.

Step 3

Stir the chocolate well to mix in the stable crystals of the Callets™ thoroughly and evenly. Do the Callets™ melt too quickly? That means your chocolate is still too hot. Add more Callets™ to lower its temperature and continue stirring.

Step 4

You’ll obtain a slightly thickened chocolate, which is ready and workable.

Step 1

Insert callets - fill bowl

Step 2

Turn machine on and turn melting temperature to 50C

Step 3

Once chocolate melted turn stirrer on

Step 4

Turn on tempering pump and set tempering temperature to 29C

Chocolate Fridge Cooling Temperature

8-10 Degrees Celcius

Chocolate Fridge Cooling Humidity

40% to 65%