Black and gold

Receita

CRUNCH OF SPICES

ingredientes	preparo
110g glucose 33g água 300g açúcar granulado	Boil together
245g manteiga	Melt into previous mixture.
320g amêndoas raladas 2g especiarias chinesas / 5 especiarias	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

ingredientes	preparo
151g Callebaut® O melhor chocolate com caramelo belga dourado 13g Manteiga de cacau Callebaut® (CB-655)	Add together.
134g leite 13g xarope de glicose DE 60	Boil together and pour onto previous mixture. Emulsify.
22g massa de gelatina	Add and mix in.
268g chantilly	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

ingredientes	preparo
757g 35% creme 47g leite em pó desnatado 2g xantana 123g açúcar granulado 33g Iogurte em pó Sosa	Boil together and mix well.
8g pó de gelatina (180 Bloom) 30g água	Pour over previous mixture.
Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

ingredientes	preparo
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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