Sweet splash of gold

Receta

SPONGE CAKE

ingredientes	preparación
80g azúcar 85g poudre d'amande 10g harina 1g levadura en polvo	Mix together in thermomix.
10g aceite 75g yemas de huevo 4g pimiento panca	Add.
125g clara de huevo	Add
Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

ingredientes	preparación
20g levadura en polvo 700g harina	Mix and sift.
500g crema de mantequilla 450g azúcar granulado 6g sal	Mix until smooth.
200g clara de huevo	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

ingredientes	preparación
CHF-3D-19953 CLR-19165	Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

ingredientes	preparación
250g nata 1 vainilla 170g azúcar caramelizada	Boil together
65g yemas de huevo 250g leche	Make an anglaise.
50g masa de gelatina	Add and mix in.
150g Callebaut® Finest Belgian Caramelo Chocolate Dorado	Pour previous mixture onto chocolate. Leave to cool.
450g nata montada	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

ingredientes	preparación
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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