Black and gold

Recette

CRUNCH OF SPICES

ingrédients	préparation
110g glucose 33g eau 300g sucre cristallisé	Boil together
245g beurre	Melt into previous mixture.
320g amandes râpées 2g épices chinoises / 5 épices	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

ingrédients	préparation
151g Callebaut® Finest Belgian Caramel Chocolat Or 13g Beurre de cacao Callebaut® (CB-655)	Add together.
134g lait 13g sirop de glucose DE 60	Boil together and pour onto previous mixture. Emulsify.
22g masse de gélatine	Add and mix in.
268g crème fouettée	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

ingrédients	préparation
757g 35% de crème 47g lait écrémé en poudre 2g xanthane 123g sucre cristallisé 33g Poudre de yaourt Sosa	Boil together and mix well.
8g poudre de gélatine (180 Bloom) 30g eau	Pour over previous mixture.
Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

ingrédients	préparation
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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