Black and gold

Receta

CRUNCH OF SPICES

ingredientes	preparación
110g glucosa 33g agua 300g azúcar granulado	Boil together
245g mantequilla	Melt into previous mixture.
320g almendras ralladas 2g especias chinas / 5 especias	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

ingredientes	preparación
151g Callebaut® Finest Belgian Caramelo Chocolate Dorado 13g Manteca de cacao Callebaut® (CB-655)	Add together.
134g leche 13g jarabe de glucosa DE 60	Boil together and pour onto previous mixture. Emulsify.
22g masa de gelatina	Add and mix in.
268g nata montada	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

ingredientes	preparación
757g 35% de crème 47g la leche desnatada en polvo 2g xantana 123g azúcar granulado 33g yogur en polvo sosa	Boil together and mix well.
8g gelatina en polvo (180 Bloom) 30g agua	Pour over previous mixture.
Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

ingredientes	preparación
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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