TOPPING KIT

• 140 g COCONUT POWDER (DESICCATED POWDER)
• 65 g MORDE 70% DARK CHOCOLATE CHUNKS (chop Morde Dark Chocolate slab)
• 60 g BELGIAN CACAO NIBS
• 265 g : Check weight of topping again. (report to supervisor if weights do not match)
• Coat topping in ROASTED OATS flour. Use sieve.
• Bake at 120 degrees for 5 minutes
• Cool topping in the cooling rack as per the cooling guidelines

DRY KIT

• 835 g ROLLED OATS
• 215 g SLICED ALMONDS
• 65 g COCOA POWDER (MORDE)
• 1115 g - confirm weight of Dry Kit.
• Put Dry kit in coating pan machine and let it mix in the machine for 30 seconds

WET KIT

• 125 g HOT WATER (Induction Top : Heat WATER at 160 degrees for 2 minutes. Turn off the heat.)
• Add the following ingredients to the hot water :-
• 125 g COCONUT SUGAR
• 50 g RICE BRAN OIL
• 1 tsp ROCK SALT
• Mix well using a spatula for 1 minute. Fill this mixture in the steel nozzle pouring bottle.

MIXING (DRY + WET)

• Turn on the coating pan machine and pour the wet mix into the dry mix (using the steel nozzle pouring bottle).
• Stop the coating pan machine after 8 minutes.

BAKING + COOLING + FILLING

• Empty the contents in baking trays. Fill 1703 gms in each tray.
• Bake at 150 degrees for 35 minutes (follow baking guidelines)
• Cool as per the cooling guidelines.
• Put 315 gms of topping in each tray after complete cooling. Mix for 1 minute.
• Empty contents in the filling tray and fill.