X-mas spirit

Recipe

Created by

Luc Debove -

Cocoa shortbread

ingredients	preparation
165g butter 110g powdered sugar 40g almond powder 50g eggs 30g Callebaut® cocoa powder (CP-E0-776) 220g All purpose flour	Mix until homogeneous. Keep cool. Spread on Silpat to form thin 1.5 mm circles. (3 per dessert). Bake at 160°C for 8 min. Sprinkle with Callebaut® Mycryo® (NCB-HD706-E0-W44).
Cut 1.5 and 3 cm diameter discs.

Milk chocolate mousse

ingredients	preparation
60g milk 60g 35% cream	Boil.
30g caster sugar 50g egg yolks	Whip together and add. Heat until 85°C.
200g Cacao Barry Milk Chocolate Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68) 75g Callebaut® Single Origin Sao Thomé Chocolate (SAOTHOME-E4-U70)	Pour previous mixture over and mix.
225g whipped cream	Add at 45°C.

Soft caramel

ingredients	preparation
120g Sugar 20g glucose 2g Sea salt	Make a caramel.
170g cream	Use to deglaze caramel.
15g gelatin mass 80g Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)	Add and mix.
Mix and blend. Spread at 35°C.

Orange jelly

ingredients	preparation
300g orange juice 50g caster sugar 10g NH pectin	Boil.
200g orange peel slices	Add and let cool.

Used ML products

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