SPONGE CAKE

Zutaten: SPONGE CAKE

  • 80 g
    Zucker
  • 85 g
    Mandelpulver
  • 10 g
    Mehl
  • 1 g
    Backpulver

Zubereitung: SPONGE CAKE

Mix together in thermomix.

Zutaten: SPONGE CAKE

  • 10 g
    Öl
  • 75 g
    Eigelb
  • 4 g
    Panca-Chilis

Zubereitung: SPONGE CAKE

Add.

Zutaten: SPONGE CAKE

  • 125 g
    Eiweiß

Zubereitung: SPONGE CAKE

Add

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

BRETON SABLÉ

Zutaten: BRETON SABLÉ

  • 20 g
    Backpulver
  • 700 g
    Mehl

Zubereitung: BRETON SABLÉ

Mix and sift.

Zutaten: BRETON SABLÉ

  • 500 g
    Buttercreme
  • 450 g
    Kristallzucker
  • 6 g
    Salz

Zubereitung: BRETON SABLÉ

Mix until smooth.

Zutaten: BRETON SABLÉ

  • 200 g
    Eiweiß

Zubereitung: 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

Zutaten: CHOCOLATE MOCHA BEANS

  • CHF-3D-19953
  • CLR-19165

Zubereitung: CHOCOLATE MOCHA BEANS

Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

Zutaten: GOLD CHOCOLATE BAVAROIS

  • 250 g
    Sahne
  • 1
    Vanille
  • 170 g
    karamellisierter Zucker

Zubereitung: GOLD CHOCOLATE BAVAROIS

Boil together

Zutaten: GOLD CHOCOLATE BAVAROIS

  • 65 g
    Eigelb
  • 250 g
    Milch

Zubereitung: GOLD CHOCOLATE BAVAROIS

Make an anglaise.

Zutaten: GOLD CHOCOLATE BAVAROIS

  • 50 g
    Gelatinemasse

Zubereitung: GOLD CHOCOLATE BAVAROIS

Add and mix in.

Zutaten: GOLD CHOCOLATE BAVAROIS

  • 150 g
    Callebaut® Feinste belgische Karamell-Schokolade Gold

Zubereitung: GOLD CHOCOLATE BAVAROIS

Pour previous mixture onto chocolate. Leave to cool.  

Zutaten: GOLD CHOCOLATE BAVAROIS

  • 450 g
    Schlagsahne

Zubereitung: 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

Zutaten: FINISHING & DECORATIONS

Zubereitung: 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).

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges