Cocoa And Caramel Mhancha

ingredients	preparation
120g almond powder 120g hazelnut powder 15g DCP-22GT 100g sugar 50g butter 50g water pastilla sheet	In a food processor Mix all ingredient together except the Cacao Barry Chocolate drops With the help of a spatula add the Chocolate drops Shape the filling into 8 x 3 cm-long, 3 cm-thick logs. Place the filling log in the centre and roll pastry around to enclose. Continue process with remaining pastry and logs. Working with one log at a time, shape into a tight spiral on an oven tray, then continue with remaining logs, pressing ends together, to make one large spiral. Brush evenly with melted butter and bake it at 180°C for 12 minutes or until golden

ingredients

preparation

In a food processor Mix all ingredient together except the Cacao Barry Chocolate drops
With the help of a spatula add the Chocolate drops
Shape the filling into 8 x 3 cm-long, 3 cm-thick logs. Place the filling log in the centre and roll pastry around to enclose.
Continue process with remaining pastry and logs. Working with one log at a time, shape into a tight spiral on an oven tray, then continue with remaining logs, pressing ends together, to make one large spiral.
Brush evenly with melted butter and bake it at 180°C for 12 minutes or until golden

ingredients	preparation
250g sugar 200g 35% cream 1g vanilla bean 1g salt 40g butter	Infuse the vanilla with the cream, milk and salt Dry caramilize the sugar Cook it until 103°C

ingredients	preparation
250g CHM-O38LSUP 200g NCB-HDO3	Melt together at a temperature of 45°C

Take the cooked M'hancha and place it in the freezer for One hour then spray it with Milk chocolate spray
Garnish it with caramel sauce ,Perly Metallic Chocrocks and Gold Chocolate Shaving

Recipe