Black and gold

CRUNCH OF SPICES

ingrédients préparation
  • 110g
    glucose
  • 33g
    eau
  • 300g
    sucre cristallisé

Boil together

  • 245g
    beurre

Melt into previous mixture.

  • 320g
    amandes râpées
  • 2g
    épices chinoises / 5 épices

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

ingrédients préparation
  • 151g
    Callebaut® Finest Belgian Caramel Chocolat Or
  • 13g
    Beurre de cacao Callebaut® (CB-655)

Add together.

  • 134g
    lait
  • 13g
    sirop de glucose DE 60

Boil together and pour onto previous mixture. Emulsify.

  • 22g
    masse de gélatine

Add and mix in. 

  • 268g
    crème fouettée

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

ingrédients préparation
  • 757g
    35% de crème
  • 47g
    lait écrémé en poudre
  • 2g
    xanthane
  • 123g
    sucre cristallisé
  • 33g
    Poudre de yaourt Sosa

Boil together and mix well.

  • 8g
    poudre de gélatine (180 Bloom)
  • 30g
    eau

Pour over previous mixture.

Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

ingrédients préparation
  • 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).