Black and gold

CRUNCH OF SPICES

Zutaten Zubereitung
  • 110g
    Traubenzucker
  • 33g
    Wasser
  • 300g
    Kristallzucker

Boil together

  • 245g
    Butter

Melt into previous mixture.

  • 320g
    geriebene Mandeln
  • 2g
    chinesische Gewürze / 5 Gewürze

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

Zutaten Zubereitung
  • 151g
    Callebaut® Feinste belgische Karamell-Schokolade Gold
  • 13g
    Callebaut® Kakaobutter (CB-655)

Add together.

  • 134g
    Milch
  • 13g
    Glukosesirup DE 60

Boil together and pour onto previous mixture. Emulsify.

  • 22g
    Gelatinemasse

Add and mix in. 

  • 268g
    Schlagsahne

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

Zutaten Zubereitung
  • 757g
    35 % Sahne
  • 47g
    Magermilchpulver
  • 2g
    Xantana
  • 123g
    Kristallzucker
  • 33g
    Sosa-Joghurtpulver

Boil together and mix well.

  • 8g
    Gelatinepulver (180 Bloom)
  • 30g
    Wasser

Pour over previous mixture.

Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

Zutaten Zubereitung
  • 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).