X-mas spirit

Cocoa shortbread

ingredientes preparo
  • 165g
    manteiga
  • 110g
    açúcar em pó
  • 40g
    amêndoa em pó
  • 50g
    ovos
  • 30g
    Cacau em pó Callebaut® (CP-E0-776)
  • 220g
    All purpose flour

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

ingredientes preparo
  • 60g
    leite
  • 60g
    35% creme

Boil.

  • 30g
    açúcar refinado
  • 50g
    gemas de ovo

Whip together and add.
Heat until 85°C.

  • 200g
    Cobertura de Chocolate ao Leite Cacau Barry Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)
  • 75g
    Chocolate São Thomé de origem única Callebaut® (SAOTHOME-E4-U70)

Pour previous mixture over and mix.

  • 225g
    chantilly

Add at 45°C.

Soft caramel

ingredientes preparo
  • 120g
    açúcar
  • 20g
    glucose
  • 2g
    flor de sal

Make a caramel.

  • 170g
    creme

Use to deglaze caramel.

  • 15g
    massa de gelatina
  • 80g
    Cacau Barry Chocolate Branco Zéphyr™ 34% (CHW-N34ZEPH-126)

Add and mix.

Mix and blend. Spread at 35°C.

Orange jelly

ingredientes preparo
  • 300g
    sumo de laranja
  • 50g
    açúcar refinado
  • 10g
    pectina NH

Boil.

  • 200g
    fatias de casca de laranja

Add and let cool.

Used ML products