Sweet splash of gold

Recipe

SPONGE CAKE

ingredients	preparation
80g sugar 85g almond powder 10g flour 1g baking powder	Mix together in thermomix.
10g oil 75g egg yolks 4g panca chillies	Add.
125g egg white	Add
Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

ingredients	preparation
20g baking powder 700g flour	Mix and sift.
500g butter cream 450g granulated sugar 6g salt	Mix until smooth.
200g egg white	Mix with previous mixture. Fold in fl our mixture using a spatula
Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.

CHOCOLATE MOCHA BEANS

ingredients	preparation
CHF-3D-19953 CLR-19165	Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

ingredients	preparation
250g cream 1 vanilla 170g caramelised sugar	Boil together
65g egg yolks 250g milk	Make an anglaise.
50g gelatin mass	Add and mix in.
150g Callebaut® Finest Belgian Caramel Chocolate Gold	Pour previous mixture onto chocolate. Leave to cool.
450g whipped cream	Add.
Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.

FINISHING & DECORATIONS

ingredients	preparation
CHD-CP-90104E0 CHF-3D-19953 CHD-3D-19027E0	1. Fill a Mona Lisa® Dark Chocolate Mini Coffee Cup (CHD-CP-90104E0-A99) with Gold Chocolate Bavarois. 2. Dress a second Gold Chocolate Bavarois with Sponge Cake, Breton Sablé, Gold Chocolate Sauce and Mona Lisa® Dark Chocolate Mocha Beans (CHF-3D-19953-999). Decorate to taste with pepper. Finish with Mona Lisa® Vita Gold Spheres (CHD-3D-19027E0-999).

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