Black and gold

CRUNCH OF SPICES

配料 配料
  • 110g
    葡萄糖
  • 33g
  • 300g
    砂糖

Boil together

  • 245g
    黄油

Melt into previous mixture.

  • 320g
    杏仁碎
  • 2g
    中国香料/5种香料

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

配料 配料
  • 151g
    Callebaut® 优质比利时焦糖巧克力金
  • 13g
    Callebaut® 可可脂 (CB-655)

Add together.

  • 134g
    牛奶
  • 13g
    葡萄糖浆 DE 60

Boil together and pour onto previous mixture. Emulsify.

  • 22g
    明胶块

Add and mix in. 

  • 268g
    鲜奶油

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

配料 配料
  • 757g
    35%奶油
  • 47g
    脱脂奶粉
  • 2g
    香塔纳
  • 123g
    砂糖
  • 33g
    索萨酸奶粉

Boil together and mix well.

  • 8g
    明胶粉(180 Bloom)
  • 30g

Pour over previous mixture.

Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

配料 配料
  • 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).