Lako

Makes : 16 Yield

Long shelflife
Healthy
Quick & easy (production)

Here's an alfajor that more of your customers can love! This delicious gluten-free reduced-sugar version features decadent dark chocolate.

Here's an alfajor that more of your customers can love! This delicious gluten-free reduced-sugar version features decadent dark chocolate.

rok trajanja:: 7 days
Conservation:: Between 16°C - 18°C

Containing: 3 Components

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Demonstration video<span>Reduced Sugar & Gluten Free Alfajors</span>

Demonstration videoReduced Sugar & Gluten Free Alfajors

10.6 oz

Butter softened
4.2 oz

Maltitol Powder
8.6 oz

Callebaut Dark Chocolate with Maltitol - MALCHOC-D - 5kg Block
8.5 oz

Eggs, whole
4.2 oz

Dark brown sugar
2.3 oz

Rice flour
2.3 oz

tapioca flour
0.7 oz

CP

Mix the butter and the maltitol in a food processor.
Mix the eggs and the dark brown sugar, and place the mixture into the food processor.
Add the melted chocolate – around 32-33°C (90-91°F).
Mix the tapioca flour, rice flour and cocoa powder. Sift them into the food processor and mix again until all the ingredients are well combined.
Pour 400 g (14 oz) into each of the frames and use an offset spatula to make sure the preparation is spread out evenly into the molds.
Bake at 160°C (320°F) for 8 minutes. Once baked, let cool down and unmold.
Measure squares of 5 cm (1.97”) and use a bicycle cutter to draw lines directly onto the brownies.
Use a knife to cut the brownies into 5 cm (1.97”) squares following these same lines.
Finally, separate all the squares, place them onto a metal tray lined with a silicone mat and leave at 18-20°C (64-68°F)

Tools

Whisk
Knife
Thermometer
Bowl(s)
Offset spatula
Mixing bowl (s)
Scale
Ruler (s)
Silicone mat
Metal Tray (s)
Food processor
Bicycle (5 or 6-wheel cutter)
20 cm x 20 cm x 2 cm (7.9” X 7.9” X0.8”) frame
Spatula(s)
Sifter

10.6 oz

Heavy cream 35% fat
2.1 oz

sorbitol powder
1.1 lb

Callebaut Dark Chocolate with Maltitol - MALCHOC-D - 5kg Block
2.1 oz

butter, clarified

Heat the butter, the sorbitol and the cream to 40°C (104°F).
Transfer the chocolate that has been previously melted to 35°C (95°F) into a tall recipient, pour the warm cream onto it and emulsify using an immersion blender.
Let the ganache crystallize at 18-20°C (64-68°F) until it reaches a pipeable consistency.

Tools

Cooktop
Saucepan
Tall recipient
Thermometer
Immersion blender
Microwave
Bowl(s)
Spatula(s)

Q.S.

Callebaut Dark Chocolate with Maltitol - MALCHOC-D - 5kg Block
Q.S.

American almond granulated blanched almonds

Once the ganache has crystallized, transfer it into a piping bag, cut a small opening in the tip and pipe 3-4 mm (0.12-0.16”) of ganache onto half of the brownies. Cover the surface completely.
Place the second half of the brownie on the ganache and press gently onto it to make sure the filling is evenly spread out between the two brownies.
Then, use a dipping fork to dip the alfajores in pre-crystallized dark chocolate. Remove the excess chocolate using a spatula, cover one side with the almonds and delicately place the alfajores onto a plastic sheet.
Let them crystallize fully at 18-20°C (64-68°F).