X-mas spirit

Receita

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

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