Mix together.

Melt and add to the previous mixture.
 

Add bit by bit to the chocolate mix.
 

Whip together and add.
 

Mix in.

 Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.
 

Boil together to 105°C.
 

Add and mix well.

Use between 35°C and 45°C.

Mix together.

Boil and add to the egg mixture while mixing.
 

Pour on the chocolate and emulsify.
Pour into a tray and refrigerate overnight.
 

Cut the sponge cake and top with the ganache
to create the first layer.
 

Dust Mona Lisa® Creative Gold Metallic Powder on the Mona Lisa® Dark Chocolate Rounds and Mona Lisa® Dark Chocolate Galarettes.
Place on top of the cake. Add Mona Lisa® Gold Wands and Mona Lisa® Marzipan Crunch Gold.
 

Mit Mona Lisa® Gold Wands und Mona Lisa Almond and sugar Crunch Gold verzieren.