X-mas spirit

Cocoa shortbread

ingredienti preparazione
  • 165g
    burro
  • 110g
    zucchero a velo
  • 40g
    Farina di mandorle
  • 50g
    uova
  • 30g
    Cacao in polvere Callebaut® (CP-E0-776)
  • 220g
    Farina

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

ingredienti preparazione
  • 60g
    latte
  • 60g
    Crema al 35%.

Boil.

  • 30g
    zucchero semolato
  • 50g
    tuorli d'uovo

Whip together and add.
Heat until 85°C.

  • 200g
    Cacao Barry Copertura di cioccolato al latte Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)
  • 75g
    Callebaut® Cioccolato Monorigine Sao Thomé (SAOTHOME-E4-U70)

Pour previous mixture over and mix.

  • 225g
    panna montata

Add at 45°C.

Soft caramel

ingredienti preparazione
  • 120g
    zucchero
  • 20g
    glucosio
  • 2g
    fiore di sale

Make a caramel.

  • 170g
    panna

Use to deglaze caramel.

  • 15g
    massa gelatinosa
  • 80g
    Cacao Barry Cioccolato Bianco Zéphyr™ 34% (CHW-N34ZEPH-126)

Add and mix.

Mix and blend. Spread at 35°C.

Orange jelly

ingredienti preparazione
  • 300g
    succo d'arancia
  • 50g
    zucchero semolato
  • 10g
    NH pectina

Boil.

  • 200g
    fette di buccia d'arancia

Add and let cool.

Used ML products