Gold finger

Recipe

Created by

Avijit Ghosh -

Cinnamon Moelleux

ingredients	preparation
125g butter 370g 811NV 200g brown sugar 25g flour 130g almond flour 30g milk 5piece(s) eggs	Mix together the almond flour, brown sugar and flour. Add eggs and melted chocolate. Add the melted butter. Pipe in the desired moulds and bake it at 180 de c for 25 minutes.

Milk Chocolate and star Anise cremeux

ingredients	preparation
500g cream 45g trimoline 113g egg yolks 180g 823NV 180g JAVA 3g powdered star anise 21g gelatine mass	Make crème anglaise with cream, egg yolks and trimoline. Pour on top of the chocolate and blend. Add the star anise powder. Add gelatine and blend. Set in desired mould.

Soft salt Caramel

ingredients	preparation
1pod(s) Vanilla 365g caster sugar 85g cream 60g liquid glucose 300g salted butter 5g salt	Cook half the sugar with liquid glucose and when it starts caramelizing add the rest slowly till it caramelizes evenly. Add warmed up cream, followed by butter dices at the room temperature. Add salt.

Callebaut Gold Chocolate Mousse

ingredients	preparation
196g milk 35g invert sugar 230g CHK-R30GOLD 12g gelatine mass 350g whipped cream	Boil milk with the Invert sugar. Emulsify with chocolate and gelatine mass. Add the cream at 40 deg C.