Desserts
This is the Mec3 line including the most important specialities of international confectionary and catering.
PREPARATION- Pour the contents of a packet of Chocolate Fondant into a container.
- Add two whole eggs and mix well with a whisk.
- Heat the jar of Extra Dark Chocolate Heart in a bain-marie or in the microwave oven.
- Add the liquid chocolate heart to the Chocolate Fondant Mixture.
- Bake for 8/10 minutes at 220/230° C.
| Code | Product | Packaging | Weight in kg | Unit per Carton | Dosage per kg/mix |
|---|---|---|---|---|---|
| 14399 |
Chocolate cake with extra dark chocolate liquid heart |
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 |
Chocolate Cake | Bag | 0,165 | 20 | 80g |
|
Extra Dark Chocolate Heart | Jar | 0,75 | 20 | At will |
 The kit contains also 80 aluminum moulders. | |||||
| 13103 | Mecrèpes |
Bag | 1,0 | 8 | 330 g |
|
PREPARATION: blend the product with the water in a container, mixing thoroughly in order to avoid lumps. Pour the desired quantity of mixture onto the cooking plate. DOSAGE: 500 g of product - 1 litre of water. | |||||
| 13109 | Panna Cotta |
Bag | 1,0 | 10 | 330 g |
|
DOSAGE: 130/150 g of product - 0,5 litres of cream - 0,5 litres of milk. | |||||
| 13162 |
Crema Catalana |
Bag | 1,1 | 10 | 285 g |
|
DOSAGE: 180 g of product - 0,5 litres of fresh cream - 0,5 litres of milk. | |||||
| 13155 |
Mec Gauffres |
Bag | 1,0 | 8 | 285 g |
|
PREPARATION: pour the product into warm water and mix with a mixer carefully in order to avoid lumps. Add melted butter and mix everything for a few seconds. Cook on a warm cooking plate. Preserve the obtained mixture in fridge for a maximum of 2 days. DOSAGE: 1 kg of product - 0,8 litres of water - 200 g of butter. | |||||