Recipe components

SPONGE CAKE

IngredientsPreparation
  • 80g
    sugar
  • 85g
    almond powder
  • 10g
    flour
  • 1g
    baking powder

Mix together in thermomix.

  • 10g
    oil
  • 75g
    egg yolks
  • 4g
    panca chillies

Add.

  • 125g
    egg white

Add

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

BRETON SABLÉ

IngredientsPreparation
  • 20g
    baking powder
  • 700g
    flour

Mix and sift.

  • 500g
    butter cream
  • 450g
    granulated sugar
  • 6g
    salt

Mix until smooth.

  • 200g
    egg white

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.

GOLD CHOCOLATE BAVAROIS

IngredientsPreparation
  • 250g
    cream
  • 1
    vanilla
  • 170g
    caramelised sugar

Boil together

  • 65g
    egg yolks
  • 250g
    milk

Make an anglaise.

  • 50g
    gelatin mass

Add and mix in.

Pour previous mixture onto chocolate. Leave to cool.  

  • 450g
    whipped cream

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

IngredientsPreparation

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).