X-mas spirit

Ricetta

Created by

Luc Debove -

Cocoa shortbread

ingredienti	preparazione
165g burro 110g zucchero a velo 40g Farina di mandorle 50g uova 30g Cacao in polvere Callebaut® (CP-E0-776) 220g Farina	Mix until homogeneous. Keep cool. Spread on Silpat to form thin 1.5 mm circles. (3 per dessert). Bake at 160°C for 8 min. Sprinkle with Callebaut® Mycryo® (NCB-HD706-E0-W44).
Cut 1.5 and 3 cm diameter discs.

Milk chocolate mousse

ingredienti	preparazione
60g latte 60g Crema al 35%.	Boil.
30g zucchero semolato 50g tuorli d'uovo	Whip together and add. Heat until 85°C.
200g Cacao Barry Copertura di cioccolato al latte Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68) 75g Callebaut® Cioccolato Monorigine Sao Thomé (SAOTHOME-E4-U70)	Pour previous mixture over and mix.
225g panna montata	Add at 45°C.

Soft caramel

ingredienti	preparazione
120g zucchero 20g glucosio 2g fiore di sale	Make a caramel.
170g panna	Use to deglaze caramel.
15g massa gelatinosa 80g Cacao Barry Cioccolato Bianco Zéphyr™ 34% (CHW-N34ZEPH-126)	Add and mix.
Mix and blend. Spread at 35°C.

Orange jelly

ingredienti	preparazione
300g succo d'arancia 50g zucchero semolato 10g NH pectina	Boil.
200g fette di buccia d'arancia	Add and let cool.

Used ML products

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