Sweet splash of gold

Rezept

SPONGE CAKE

Zutaten	Zubereitung
80g Zucker 85g Mandelpulver 10g Mehl 1g Backpulver	Mix together in thermomix.
10g Öl 75g Eigelb 4g Panca-Chilis	Add.
125g Eiweiß	Add
Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

Zutaten	Zubereitung
20g Backpulver 700g Mehl	Mix and sift.
500g Buttercreme 450g Kristallzucker 6g Salz	Mix until smooth.
200g Eiweiß	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

Zutaten	Zubereitung
CHF-3D-19953 CLR-19165	Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

Zutaten	Zubereitung
250g Sahne 1 Vanille 170g karamellisierter Zucker	Boil together
65g Eigelb 250g Milch	Make an anglaise.
50g Gelatinemasse	Add and mix in.
150g Callebaut® Feinste belgische Karamell-Schokolade Gold	Pour previous mixture onto chocolate. Leave to cool.
450g Schlagsahne	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

Zutaten	Zubereitung
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).

Discover more recipes