SPONGE CAKE

Ingredientes: SPONGE CAKE

  • 80 g
    açúcar
  • 85 g
    amêndoa em pó
  • 10 g
    farinha
  • 1 g
    fermento em pó

Modo de Preparo: SPONGE CAKE

Mix together in thermomix.

Ingredientes: SPONGE CAKE

  • 10 g
    óleo
  • 75 g
    gemas de ovo
  • 4 g
    malaguetas panca

Modo de Preparo: SPONGE CAKE

Add.

Ingredientes: SPONGE CAKE

  • 125 g
    clara de ovo

Modo de Preparo: SPONGE CAKE

Add

Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

Ingredientes: BRETON SABLÉ

  • 20 g
    fermento em pó
  • 700 g
    farinha

Modo de Preparo: BRETON SABLÉ

Mix and sift.

Ingredientes: BRETON SABLÉ

  • 500 g
    creme de manteiga
  • 450 g
    açúcar granulado
  • 6 g
    sal

Modo de Preparo: BRETON SABLÉ

Mix until smooth.

Ingredientes: BRETON SABLÉ

  • 200 g
    clara de ovo

Modo de Preparo: BRETON SABLÉ

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

Ingredientes: CHOCOLATE MOCHA BEANS

  • CHF-3D-19953
  • CLR-19165

Modo de Preparo: CHOCOLATE MOCHA BEANS

Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

Ingredientes: GOLD CHOCOLATE BAVAROIS

  • 250 g
    creme
  • 1
    baunilha
  • 170 g
    açúcar caramelizado

Modo de Preparo: GOLD CHOCOLATE BAVAROIS

Boil together

Ingredientes: GOLD CHOCOLATE BAVAROIS

  • 65 g
    gemas de ovo
  • 250 g
    leite

Modo de Preparo: GOLD CHOCOLATE BAVAROIS

Make an anglaise.

Ingredientes: GOLD CHOCOLATE BAVAROIS

  • 50 g
    massa de gelatina

Modo de Preparo: GOLD CHOCOLATE BAVAROIS

Add and mix in.

Ingredientes: GOLD CHOCOLATE BAVAROIS

  • 150 g
    Callebaut® O melhor chocolate com caramelo belga dourado

Modo de Preparo: GOLD CHOCOLATE BAVAROIS

Pour previous mixture onto chocolate. Leave to cool.  

Ingredientes: GOLD CHOCOLATE BAVAROIS

  • 450 g
    chantilly

Modo de Preparo: GOLD CHOCOLATE BAVAROIS

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

Ingredientes: FINISHING & DECORATIONS

  • CHD-CP-90104E0
  • CHF-3D-19953
  • CHD-3D-19027E0

Modo de Preparo: FINISHING & DECORATIONS

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).