RECIPE BOOK

Fundamentals of
Chocolates

Matías Dragun
 PRESENTATION

Classic creations that every

confectioner should master:
trues, tablets and bonbons
In the following online chocolate course
you will learn dierent techniques, from
the correct tempering of chocolate and
its crystallization to creating examples
of classic chocolates with a modern
finish.
You will learn to make hand-dipped
chocolates with marzipan and passion
fruit ganache, and others with a crunchy
corn/peanut texture.
There are also liqueur-filled chocolates.
Discover how to seal a molded chocolate
with a liquid center using an interesting
technique.
It is impossible to leave out trues. This
time made with a cold method that will
surprise you. Definitely a more hygienic
and professional way of working.
Contents

Course presentation Liqueur bonbon

Meet your instructor Dark chocolate and coee true

Chocolate tablet filled with caramel

Tempering the chocolate
ganache

Mendiants Solid dark chocolate tablet

Hand-dipped passion fruit bonbon Complimentary recipes

● Passion fruit marzipan Useful utensils

● Ganache
Allergen Guide
Hand-dipped milk chocolate corn and
peanut crisp

● Corn and peanut crisp

● Milk chocolate ganache
● Covering
 MEET YOUR INSTRUCTOR
Matías Dragun
Pastry chef Matías Dragun was born in
Buenos Aires and his career began 20
years ago, working in restaurants,
hotels, patisseries and cookery schools.
Among his achievements are the titles of
Chocolate World Ambassador, winner of
the LATAM Gelato in Argentina and the
Gelato World Cup 2020 in Italy.
In recent years he has dedicated himself
to competitions, winning the National
Artisanal Ice Cream Championship,
entering as team captain in 2018.
In 2022 he brought together the
Argentina National Patisserie Team
(Pampa) which represented the country
in the 2022 Copa América de Pastry,
qualifying for the 2023 World Cup in
Lyon.
 MEET YOUR INSTRUCTOR

‘There is no need to be
selfish with your
knowledge. Always
surround yourself with
people who know more
than you.’
– Matías Dragun
 Matías Dragun
Fundamentals of Chocolates

10 pax 1.5 days
Ingredients
Passion fruit ganache
● 50 gr cream 36% fat content
● 35 gr glucose syrup
● 50 gr passion fruit pulp
● 15 gr buer
● 260 gr white chocolate W2
Callebaut
To cover
● 500 gr white chocolate Callebaut
W2
● 15 gr freeze-dried passion fruit
● 50 gr lacquer for chocolates or
yellow cocoa buer
Hand-dipped
passion fruit bonbon
Passion fruit ganache and
dipping the bonbons
Preparation
● Boil the cream and glucose syrup. Remove
from the heat and add the passion fruit pulp.
Pour over the white chocolate.
● Once 32°C is reached, add the buer and
emulsify.
● Temper the ganache to 27°C before placing it
in the frame on top of the marzipan.
● Allow to crystallize overnight.
● Spread a thin layer of white chocolate on the
marzipan side and allow to crystallize.
● Cut the slab into small squares (2.5 x 2.5 cm).

● Temper the white chocolate and dip the

chocolates. Garnish with freeze-dried
passion fruit or yellow cocoa buer.

Allergens

6
 Matías Dragun
Fundamentals of Chocolates

Tempering the chocolate

- 30 minutes

Ingredients Preparation
● 1 kg dark chocolate Callebaut
811
● Carry out the tempering of the chocolate
using the tabletop method on the work
surface.

● Depending on the type of chocolate used and

the brand, the temperature curve that we
must respect in general terms is that it
should be heated to 45-50ºC, lowered on the
counter to around 27-28ºC and used at
around 31ºC.

Allergens

7
 Matías Dragun
Fundamentals of Chocolates

Mendiants
8 pax 2 hours Preparation

Ingredients ● Temper the chocolate.

● 300 gr bier chocolate Callebaut ● Dispense circles on a plate lined with guitar
811
paper or a silpat.
● 50 gr pecan nuts
● 50 gr pistachios
● Before the chocolate crystallizes, arrange the
● 50 gr peeled hazelnuts
● 50 gr candied orange peel
dierent fruits on the surface.

● Allow to cool at a temperature of between

15ºC and 18ºC for a couple of hours.

Allergens

8
 Matías Dragun
Fundamentals of Chocolates

Hand-dipped
passion fruit bonbon
4 pax 4 hours Passion fruit marzipan
Ingredients Preparation
● 215 gr peeled, raw almonds
● Process the almonds to a powder in a blender
● 170 gr sugar
● 30 gr water until the desired texture is obtained.
● 55 gr glucose syrup
● In a saucepan, heat the sugar, water, passion
● 30 gr passion fruit pulp
fruit and glucose syrup to 110ºC-112ºC.

● Pour the syrup over the almonds, mix and

leave to set.

● Spread out in a frame (approx 150 x 330 x 5

mm), using a couple of silpats.

Allergens

9
 Matías Dragun
Fundamentals of Chocolates

Hand-dipped milk
chocolate corn and
peanut crisp
10 pax 15 min Corn and peanut crisp
Ingredients Preparation
● 166 gr milk chocolate Callebaut 823
● Chop the cornflakes lightly.
● 33 gr cornflakes
25 gr ground peanuts
●
● Temper the chocolate and mix in the
● 21 gr sunflower oil
cornflakes, peanuts and oil.

● Mix and temper.

● Spread out on to a frame (15 x 33 cm) with a

silpat, allow to crystallize and reserve.

Allergens

10
 Matías Dragun
Fundamentals of Chocolates

Hand-dipped milk
chocolate corn and
peanut crisp
Milk chocolate ganache
10 pax 20 min

Ingredients Preparation
● 370 gr milk chocolate Callebaut 823
● Infuse the cream with the vanilla pod and boil
● 48 gr glucose
● 17 gr buer together with the glucose.
● 150 gr cream 36% fat content
● Next, place the chocolate in a bowl and pour
● 1 vanilla pod
the hot cream over the chocolate. Emulsify
with a mixer.

● When the mixture is at 35°C add the buer

and blend again.

● Pre-crystallize at 28°C and then pour over the

crisp.

● Allow to cool at 15-18°C for 2 hours.

Allergens

11
 Matías Dragun
Fundamentals of Chocolates

Hand-dipped milk
chocolate corn and
peanut crisp
10 pax 30 min Covering
Ingredients Preparation

● Cut with a guitar cuer into small squares

● 500 gr milk chocolate Callebaut 823
● 2 printed transfer units for
chocolate
● edible gold leaf
(2.5cm on each side), and cover with milk or
dark chocolate.
● Decorate with the printed transfer or gold
paper.

Allergens

12
 Matías Dragun
Fundamentals of Chocolates

Liqueur bonbons
10 pax 3 hours Preparation

Ingredients ● Heat the water with the sugar and glucose to

● For the outside
● 500 gr semi bier chocolate
Callebaut 811
● 40 gr red cocoa buer
● 40 gr mahogany cocoa buer
● 40 gr white cocoa buer
115ºC. Allow to cool slightly and add the
liqueur. Leave to cool completely.
● Paint a chocolate mold with warm cocoa
buer red and mahogany. To allow both
colours to be appreciated, finish with warm
white cocoa buer.

Brandy filling ● Make the covering with semi-bier

chocolate.
● 150 gr sugar
● 75 cc water ● Place a piece of macerated cherry in each
● 25 gr glucose syrup shell and fill 3/4 parts with cognac syrup.
● 65 cc cognac
● 70 gr macerated or amarenas ● Close using guitar or acetate paper.
cherries

Allergens

13
 Matías Dragun
Fundamentals of Chocolates

Dark chocolate and

coee trues
10 pax 1 day Preparation

Ingredients ● Heat the cream together with the coee

Trues:
● 100 gr cream 35% fat content
● 6 gr coee (instant or granules)
● 35 gr glucose syrup
● 220 gr dark chocolate Callebaut 811
54,5%
● 20 gr buer
● 20 gr coee liqueur
granules and the glucose syrup. Allow to cool
to 40°C and rest overnight in the fridge.
● Sieve and weigh the cream. Top up any
missing quantity. Heat to 40ºC.
● Melt the chocolate for the covering to 40º C.
● Pour the cream over the chocolate and
emulsify. Add the buer and liquor.

Covering: ● Temper to 28°C.

● 300 gr dark chocolate Callebaut 811 ● Dispense spheres on a plate, with the help of
to dip a pastry bag or a sphere mold.
● 150 gr cocoa powder
● Allow to crystallize, dip in chocolate and/or
pass through cocoa powder. Another of the
finishes that we can do is to make small
Allergens chocolate curls with a comb on the work
surface

14
 Matías Dragun
Fundamentals of Chocolates

Chocolate tablet
filled with caramel
ganache
5 pax 14 hours Preparation

Ingredients ● Make a caramel with the sugar and glucose.

For the outer layer ● Deglaze with previously heated warm cream
● 500 gr milk chocolate callebaut 823 and to which we have added salt.
● 10 gr metallic bronze edible powder
● Pour over the chopped chocolate and set
aside until melted. Mix with a blender.
Filling ● Add the buer and blend again.
● 95 gr cream
● Warm.
● 135 gr sugar
● 27 gr glucose syrup
● Dispense into tablet molds at a temperature
● 15 gr buer
● 150 gr milk chocolate Callebaut 823 of 28°C-29°C. Crystallize for at least 12 hours
● 1 gr fine salt at a temperature between 15ºC-18ºC

● Close the tablet and allow to crystallize.

● Demolding. At this stage you can give it a

dusting with bronze powder. To decorate with
a stamp, place a drop of tempered chocolate
Allergens
on the tablet and stamp it with a cold stamp.
(The stamping tool can be previously frozen,
or a cooling spray can be used.)

15
 Matías Dragun
Fundamentals of Chocolates

Solid dark chocolate

tablet
3 pax 1 hour Preparation

Ingredients ● Work with tempered chocolate.

● 300 gr semi bier chocolate ● First, make a solid tablet of dark chocolate.
● 20 gr cocoa nibs or almond crunch
● 10 gr metallic copper edible powder ● Allow to crystallize and unmold. Finish with
metallic powder.

● In another mold, pour the crunch or the nibs

and place the chocolate on top. Place the bar
on top and let it crystallize again.

Allergens

16
Recommended Equipment

❏ Digital thermometer ❏ Pastry sleeve

(laser or probe)
❏ Needle gun 0.3 or 0.8
❏ Silpat
❏ Low pressure compressor
❏ Metal spatulas
❏ Pastry brush
❏ Crooked palee knife
❏ Chocolate molds
❏ Silicone spatula
❏ Chocolate tablet molds
❏ Pastry rulers or guides

❏ Rolling pin

17
Glossary
Crema de leche: Cream

Maracuyá: Passion fruit

Maní: Peanut

Manteca (Argentina): Buer obtained

from cream

18
Allergen Guide

Cereals Dairy

Moluscs Eggs

Peanuts Sesame

Celery Crustaceans

Fish Nuts

Soya Mustard

Sulphites Lupins

19
Fundamentals of
Chocolates
Matias Dragun

Facebook
Matias Dragun

Instagram
@matiasdragun

dragungelato.com

Take your career in the world

of gastronomy to the next
level. Learn at your own
pace, from where you want,
when you want to. Nothing
can stop you!
scoolinary.net @scoolinary_en 20