X-mas spirit

Cocoa shortbread

Zutaten Zubereitung
  • 165g
    Butter
  • 110g
    Puderzucker
  • 40g
    Mandelpulver
  • 50g
    Eier
  • 30g
    Callebaut® Kakaopulver (CP-E0-776)
  • 220g
    All purpose flour

Mix until homogeneous. Keep cool. Spread on Silpat to form thin 1.5 mm circles.
(3 per dessert). Bake at 160°C for 8 min. Sprinkle with Callebaut® Mycryo® (NCB-HD706-E0-W44).

Cut 1.5 and 3 cm diameter discs.

Milk chocolate mousse

Zutaten Zubereitung
  • 60g
    Milch
  • 60g
    35 % Sahne

Boil.

  • 30g
    Streuzucker
  • 50g
    Eigelb

Whip together and add.
Heat until 85°C.

  • 200g
    Kakao-Barry-Milchschokoladenkuvertüre Pureté Alunga™ 41 % (CHM-Q41ALUN-E1-U68)
  • 75g
    Callebaut® Single Origin Sao Thomé Schokolade (SAOTHOME-E4-U70)

Pour previous mixture over and mix.

  • 225g
    Schlagsahne

Add at 45°C.

Soft caramel

Zutaten Zubereitung
  • 120g
    Zucker
  • 20g
    Traubenzucker
  • 2g
    Fleur de Sel

Make a caramel.

  • 170g
    Sahne

Use to deglaze caramel.

  • 15g
    Gelatinemasse
  • 80g
    Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)

Add and mix.

Mix and blend. Spread at 35°C.

Orange jelly

Zutaten Zubereitung
  • 300g
    Orangensaft
  • 50g
    Streuzucker
  • 10g
    NH-Pektin

Boil.

  • 200g
    Orangenschalen-Scheiben

Add and let cool.

Used ML products