Sweet splash of gold

Ricetta

SPONGE CAKE

ingredienti	preparazione
80g zucchero 85g Farina di mandorle 10g farina 1g lievito in polvere	Mix together in thermomix.
10g olio 75g tuorli d'uovo 4g peperoncini panca	Add.
125g albume	Add
Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

ingredienti	preparazione
20g lievito in polvere 700g farina	Mix and sift.
500g crema al burro 450g zucchero semolato 6g sale	Mix until smooth.
200g albume	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

ingredienti	preparazione
CHF-3D-19953 CLR-19165	Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

ingredienti	preparazione
250g panna 1 vaniglia 170g zucchero caramellato	Boil together
65g tuorli d'uovo 250g latte	Make an anglaise.
50g massa gelatinosa	Add and mix in.
150g Callebaut® Finest Belgian Caramel Chocolate Gold	Pour previous mixture onto chocolate. Leave to cool.
450g panna montata	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

ingredienti	preparazione
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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