X-mas spirit
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Cocoa shortbread
Ingredientes: Cocoa shortbread
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165 gmanteiga
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110 gaçúcar em pó
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40 gamêndoa em pó
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50 govos
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30 gCacau em pó Callebaut® (CP-E0-776)
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220 gAll purpose flour
Modo de Preparo: Cocoa shortbread
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
Ingredientes: Milk chocolate mousse
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60 gleite
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60 g35% creme
Modo de Preparo: Milk chocolate mousse
Boil.
Ingredientes: Milk chocolate mousse
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30 gaçúcar refinado
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50 ggemas de ovo
Modo de Preparo: Milk chocolate mousse
Whip together and add.
Heat until 85°C.
Ingredientes: Milk chocolate mousse
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200 gCobertura de Chocolate ao Leite Cacau Barry Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)
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75 gChocolate São Thomé de origem única Callebaut® (SAOTHOME-E4-U70)
Modo de Preparo: Milk chocolate mousse
Pour previous mixture over and mix.
Ingredientes: Milk chocolate mousse
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225 gchantilly
Modo de Preparo: Milk chocolate mousse
Add at 45°C.
Soft caramel
Ingredientes: Soft caramel
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120 gaçúcar
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20 gglucose
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2 gflor de sal
Modo de Preparo: Soft caramel
Make a caramel.
Ingredientes: Soft caramel
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170 gcreme
Modo de Preparo: Soft caramel
Use to deglaze caramel.
Ingredientes: Soft caramel
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15 gmassa de gelatina
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80 gCacau Barry Chocolate Branco Zéphyr™ 34% (CHW-N34ZEPH-126)
Modo de Preparo: Soft caramel
Add and mix.
Mix and blend. Spread at 35°C.
Orange jelly
Ingredientes: Orange jelly
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300 gsumo de laranja
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50 gaçúcar refinado
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10 gpectina NH
Modo de Preparo: Orange jelly
Boil.
Ingredientes: Orange jelly
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200 gfatias de casca de laranja
Modo de Preparo: Orange jelly
Add and let cool.
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