Black and gold

Recipe

CRUNCH OF SPICES

ingredients	preparation
110g glucose 33g water 300g granulated sugar	Boil together
245g butter	Melt into previous mixture.
320g grated almonds 2g chinese spices / 5 spices	Add.
Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown.

GOLD CHOCOLATE MOUSSE

ingredients	preparation
151g Callebaut® Finest Belgian Caramel Chocolate Gold 13g Callebaut® cocoa butter (CB- 655)	Add together.
134g milk 13g glucose syrup DE 60	Boil together and pour onto previous mixture. Emulsify.
22g gelatin mass	Add and mix in.
268g whipped cream	Add when previous mixture is at 35°C.
Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown.

YOGHURT CRÉMEUX

ingredients	preparation
757g 35% cream 47g skimmed milk powder 2g xantana 123g granulated sugar 33g Sosa yoghurt powder	Boil together and mix well.
8g gelatin powder (180 Bloom) 30g water	Pour over previous mixture.
Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

ingredients	preparation
CLR-19165 CHD-PS-19623E0 CHD-ST-18970E0 CHD-3D-19170E0	1. Prepare a ‘golden glaze’ using white chocolate and Mona Lisa® Creative Gold Metallic Powder (CLR-19165-999). 2. Glaze your Xmas yule logs with gold and dust with some gold powder. 3. Decorate with Mona Lisa® Glitter Log Plaques (CHD-PS-19623E0-999), Mona Lisa® Gold Wands (CHD-ST-18970E0-999) and Mona Lisa® Glitter Spheres (CHD-3D-19170E0-999).

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