Black and gold

Rezept

CRUNCH OF SPICES

Zutaten	Zubereitung
110g Traubenzucker 33g Wasser 300g Kristallzucker	Boil together
245g Butter	Melt into previous mixture.
320g geriebene Mandeln 2g chinesische Gewürze / 5 Gewürze	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

Zutaten	Zubereitung
151g Callebaut® Feinste belgische Karamell-Schokolade Gold 13g Callebaut® Kakaobutter (CB-655)	Add together.
134g Milch 13g Glukosesirup DE 60	Boil together and pour onto previous mixture. Emulsify.
22g Gelatinemasse	Add and mix in.
268g Schlagsahne	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

Zutaten	Zubereitung
757g 35 % Sahne 47g Magermilchpulver 2g Xantana 123g Kristallzucker 33g Sosa-Joghurtpulver	Boil together and mix well.
8g Gelatinepulver (180 Bloom) 30g Wasser	Pour over previous mixture.
Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

Zutaten	Zubereitung
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).

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