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Contiene: 4 Componentes

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110 g

glucosa
33 g

agua
300 g

azúcar granulado

Boil together

245 g

mantequilla

Melt into previous mixture.

320 g

almendras ralladas
2 g

especias chinas / 5 especias

Add.

Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown.

151 g

Callebaut® Finest Belgian Caramelo Chocolate Dorado
13 g

Manteca de cacao Callebaut® (CB-655)

Add together.

134 g

leche
13 g

jarabe de glucosa DE 60

Boil together and pour onto previous mixture. Emulsify.

22 g

masa de gelatina

Add and mix in.

268 g

nata montada

Add when previous mixture is at 35°C.

Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown.

757 g

35% de crème
47 g

la leche desnatada en polvo
2 g

xantana
123 g

azúcar granulado
33 g

yogur en polvo sosa

Boil together and mix well.

8 g

gelatina en polvo (180 Bloom)
30 g

agua

Pour over previous mixture.

Leave to rest in refrigerator overnight. Beat until airy.

CLR-19165
CHD-PS-19623E0
CHD-ST-18970E0
CHD-3D-19170E0

1. Prepare a ‘golden glaze’ using white chocolate and Mona Lisa® Creative Gold Metallic Powder (CLR-19165-999).
2. Glaze your Xmas yule logs with gold and dust with some gold powder.
3. Decorate with Mona Lisa® Glitter Log Plaques (CHD-PS-19623E0-999), Mona Lisa® Gold Wands (CHD-ST-18970E0-999) and Mona Lisa® Glitter Spheres (CHD-3D-19170E0-999).