Black and gold

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).