Dragees "Countryside"

Cut cubes of candied orange peel and coat in dextrose to stop them from sticking together.

Melt the chocolate and mix with the jasmine.

Paint the walls of the drum with tempered Callebaut® Finest Belgian Chocolate recipe n°823, so the orange bits do not slide during panning. Turn the cold air to 8°C inside the pan. Add the cubed orange into the pan and gradually start to add the Arriba milk chocolate, which has been mixed with jasmine essence without pre-crystallising. Take care initially as the dragées can easily stick to one another. Continue to build up the dragées with chocolate until finished. Once the chocolate has been finished, heat the pan slightly with hot air to round the dragées. Once rounded, cool the pan once again with cold air at 8°C.

Add part of the shellac while the drum is turning. Remove the air from the pan. Before the shellac dries completely, add the red copper dust and continue to pan. Ensure the dust is uniformly distributed. Add the remaining shellac and pan enough for it to evaporate with the air inside the pan.