Recipe components

Used Callebaut products

Granola Base

IngredientsPreparation
  • 100g
    butter
  • 100g
    brown sugar
  • 10g
    flour
  • 100g
    almond powder
  • 50g
    rolled oats
  • 50g
    almond flakes
  • 60g
    sunflower seeds

Mix together and bake at ± 160°C for 20 mins. 

Raspberry cream

IngredientsPreparation
  • 45g
    sugar
  • 2g
    ice cream stabiliser
  • 45g
    egg yolks
  • 7g
    NH pectin
  • 300g
    raspberry puree
  • 30g
    calamondin
  • 70g
    dairy butter

Mix together sugar, stabilizer and pectin NH. Add mixture to purees and egg yolks and cook to 85°C.
Cool to 40°C, add butter and mix well.

Callebaut® Gold Mousse

IngredientsPreparation
  • 20g
    lime puree
  • 12g
    glucose
  • 100g
    cream
  • 150g
    Gold
  • 22g
    gelatin mass
  • 270g
    whipped cream
  • 15g
    Mycryo®

Boil cream, glucose and puree. Pour it over gelatine and chocolate. Mix well. Add whipped cream at 40°C.

Callebaut® Gold Glazing

IngredientsPreparation
  • 180g
    sugar
  • 180g
    glucose
  • 90g
    water
  • 2g
    IBC gold powder
  • 300g
    Gold
  • 120g
    sweetened concentrated milk
  • 80g
    gelatin mass
  • 100g
    mirror glaze

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients. Mix well. 

Use at 40°C. 

Chocolate biscuit

IngredientsPreparation
  • 296g
    egg white
  • 270g
    sugar
  • 196g
    egg yolks
  • 89g
    cocoa powder

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.