Black and gold

Ricetta

CRUNCH OF SPICES

ingredienti	preparazione
110g glucosio 33g acqua 300g zucchero semolato	Boil together
245g burro	Melt into previous mixture.
320g Mandorle grattuggiate 2g spezie cinesi / 5 spezie	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

ingredienti	preparazione
151g Callebaut® Finest Belgian Caramel Chocolate Gold 13g Burro di cacao Callebaut® (CB-655)	Add together.
134g latte 13g sciroppo di glucosio DE 60	Boil together and pour onto previous mixture. Emulsify.
22g massa gelatinosa	Add and mix in.
268g panna montata	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

ingredienti	preparazione
757g Crema al 35%. 47g latte scremato in polvere 2g xantana 123g zucchero semolato 33g Polvere di yogurt Sosa	Boil together and mix well.
8g gelatina in polvere (180 Bloom) 30g acqua	Pour over previous mixture.
Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

ingredienti	preparazione
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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