![Black and gold](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/f911c5572c47d0e1a370ff212b009d36.jpg?itok=aQRmkSau)
CRUNCH OF SPICES
Ingrédients: CRUNCH OF SPICES
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110 gglucose
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33 geau
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300 gsucre cristallisé
Préparation: CRUNCH OF SPICES
Boil together
Ingrédients: CRUNCH OF SPICES
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245 gbeurre
Préparation: CRUNCH OF SPICES
Melt into previous mixture.
Ingrédients: CRUNCH OF SPICES
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320 gamandes râpées
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2 gépices chinoises / 5 épices
Préparation: CRUNCH OF SPICES
Add.
Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown.
GOLD CHOCOLATE MOUSSE
Ingrédients: GOLD CHOCOLATE MOUSSE
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151 gCallebaut® Finest Belgian Caramel Chocolat Or
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13 gBeurre de cacao Callebaut® (CB-655)
Préparation: GOLD CHOCOLATE MOUSSE
Add together.
Ingrédients: GOLD CHOCOLATE MOUSSE
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134 glait
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13 gsirop de glucose DE 60
Préparation: GOLD CHOCOLATE MOUSSE
Boil together and pour onto previous mixture. Emulsify.
Ingrédients: GOLD CHOCOLATE MOUSSE
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22 gmasse de gélatine
Préparation: GOLD CHOCOLATE MOUSSE
Add and mix in.
Ingrédients: GOLD CHOCOLATE MOUSSE
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268 gcrème fouettée
Préparation: GOLD CHOCOLATE MOUSSE
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.
YOGHURT CRÉMEUX
Ingrédients: YOGHURT CRÉMEUX
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757 g35% de crème
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47 glait écrémé en poudre
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2 gxanthane
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123 gsucre cristallisé
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33 gPoudre de yaourt Sosa
Préparation: YOGHURT CRÉMEUX
Boil together and mix well.
Ingrédients: YOGHURT CRÉMEUX
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8 gpoudre de gélatine (180 Bloom)
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30 geau
Préparation: YOGHURT CRÉMEUX
Pour over previous mixture.
Leave to rest in refrigerator overnight. Beat until airy.
FINISHING & DECORATIONS
Ingrédients: FINISHING & DECORATIONS
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CLR-19165
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CHD-PS-19623E0
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CHD-ST-18970E0
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CHD-3D-19170E0
Préparation: FINISHING & DECORATIONS
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).
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