Sweet splash of gold

配方

SPONGE CAKE

配料	配料
80g 糖 85g 杏仁粉 10g 面粉 1g 发酵粉	Mix together in thermomix.
10g 油 75g 蛋黄 4g 潘卡辣椒	Add.
125g 蛋白	Add
Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

配料	配料
20g 发酵粉 700g 面粉	Mix and sift.
500g 奶油 450g 砂糖 6g 盐	Mix until smooth.
200g 蛋白	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

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

GOLD CHOCOLATE BAVAROIS

配料	配料
250g 奶油 1 香草 170g 焦糖	Boil together
65g 蛋黄 250g 牛奶	Make an anglaise.
50g 明胶块	Add and mix in.
150g Callebaut® 优质比利时焦糖巧克力金	Pour previous mixture onto chocolate. Leave to cool.
450g 鲜奶油	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

配料	配料
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).

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