Sweet splash of gold

Receita

SPONGE CAKE

ingredientes	preparo
80g açúcar 85g amêndoa em pó 10g farinha 1g fermento em pó	Mix together in thermomix.
10g óleo 75g gemas de ovo 4g malaguetas panca	Add.
125g clara de ovo	Add
Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

ingredientes	preparo
20g fermento em pó 700g farinha	Mix and sift.
500g creme de manteiga 450g açúcar granulado 6g sal	Mix until smooth.
200g clara de ovo	Mix with previous mixture. Fold in fl our mixture using a spatula
Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.

CHOCOLATE MOCHA BEANS

ingredientes	preparo
CHF-3D-19953 CLR-19165	Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

ingredientes	preparo
250g creme 1 baunilha 170g açúcar caramelizado	Boil together
65g gemas de ovo 250g leite	Make an anglaise.
50g massa de gelatina	Add and mix in.
150g Callebaut® O melhor chocolate com caramelo belga dourado	Pour previous mixture onto chocolate. Leave to cool.
450g chantilly	Add.
Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.

FINISHING & DECORATIONS

ingredientes	preparo
CHD-CP-90104E0 CHF-3D-19953 CHD-3D-19027E0	1. Fill a Mona Lisa® Dark Chocolate Mini Coffee Cup (CHD-CP-90104E0-A99) with Gold Chocolate Bavarois. 2. Dress a second Gold Chocolate Bavarois with Sponge Cake, Breton Sablé, Gold Chocolate Sauce and Mona Lisa® Dark Chocolate Mocha Beans (CHF-3D-19953-999). Decorate to taste with pepper. Finish with Mona Lisa® Vita Gold Spheres (CHD-3D-19027E0-999).

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