Christmas greeting

Christmas Eve is coming and the bell is greeting! It is windy and snowing outside, leaves are falling.... Special occasion, special mold: I just like playing with it, giving contrast with shapes and colors. A combination of warm flavors made from chocolates, hazelnut, caramel, vanilla.
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Chocolate Viennois Sponge

  • Egg yolks 115g
  • Whole eggs 310g
  • Sugar (1) 240g
  • Egg whites 190g
  • Sugar 75g
  • Flour T45 75g
  • Cacao in polvere 75g
  • Totaal 1080g

Chocolate Viennois Sponge

Whip together the egg yolks with the whole eggs and sugar (1). Swarm the egg whites with sugar (2) and mix to the first egg mixture. Fold the sifted flour and Cacao in polvere. Spread the sponge on tray and bake at 170ºC. When cold, cut to fit the mold. 

Muscovado Hazelnut Streusel

  • Muscovado sugar 65g
  • Flour T55 65g
  • Praline noisette 65g
  • Butter 84% 65g
  • Totaal 260g

Muscovado Hazelnut Streusel

Mix the Muscovado sugar, Praline noisette and flour. Cut the cold butter in small dices and add it to the powder mixture. Place in the mixer with the paddle attachment and mix until forming small balls. Regularly distribute the streusel onto silicon mat and bake at 155ºC.

Minuetto Chocolate Pressed Shortbread

  • Muscovado streuzel 125g
  • Feuillantine 215g
  • Minuetto Fondente Madagascar 72% 215g
  • Fleur de sel 1g
  • Totaal 556g

Minuetto Chocolate Pressed Shortbread

Crumble the baked streusel, add the feuillantine, the salt and the melted Minuetto Fondente Madagascar 72% chocolate. Mix until homogeneous mixture.

Salted Butter Caramel

  • Heavy cream 35% 210g
  • Vanilla pods 4g
  • Glucosio 25g
  • Sugar 210g
  • Salted butter 60g
  • Totaal 509g

Salted Butter Caramel

Heat up the heavy cream to the boil with the scraped vanilla pods. Sieve the infusion and top up the weight of the liquid. Add the Glucosio. Use the sugar to make a light dry caramel. Deglaze with the butter. Add the hot infused cream and cook until 112ºC. Pass through the hand blender to homogenize and pour into a Silpat mat to cool down.

Minuetto Caramel Ganache

  • Sugar 135g
  • Butter 50g
  • Heavy cream 35% 260g
  • Glucose 20g
  • Minuetto Latte Santo Domingo 38% 150g
  • Fleur de sel 1g
  • Totaal 616g

Minuetto Caramel Ganache

Make a dry caramel with the sugar, add the liquid butter and deglaze using the hot mixture of cream, glucose and salt. Slowly combine with the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator.

Hazelnut Mousse - 650g

  • Gelatin 200 Bloom 2g
  • Water 10g
  • Whole milk 75g
  • Praline noisette 225g
  • Cream 35% 500g
  • Totaal 812g

Hazelnut Mousse - 650g

Place the gelatin into cold water and strain. Bring to a boil the milk, add the gelatin, and pour gradually the hot mixture into the Praline noisette mixing well to for a good emulsion. Cool down at 38ºC and mix with the soft whipped cream. Mold into the mold and let take some consistency. 

Chocolate Spray Gun Mixtures

  • Minuetto Fondente Madagascar 72% 300g
  • Burro di cacao 200g
  • Sinfonia nocciolato 32% 375g
  • Burro di cacao 75g
  • Totaal 950g

Chocolate Spray Gun Mixtures

Melt separately the Minuetto Fondente Madagascar 72% chocolate and the Burro di cacao (1); Sinfonia nocciolato 32% chocolate and Burro di cacao. Combine and use at temperature of 45/50ºC.

Sinfonia White Chocolate & Vanilla Cream

  • Whole milk 125g
  • Vanilla pod 2g
  • Gelatin mass 200 Bloom 21g
  • Sinfonia cioccolato bianco 240g
  • Cream 35% fat 250g
  • Totaal 638g

Sinfonia White Chocolate & Vanilla Cream

Heat up the milk to a boil to infuse the scratched vanilla pod for 10 minutes. Strain, add the melted gelatin mass. Pour gradually the hot mixture over the melted Sinfonia cioccolato bianco chocolate forming a perfect emulsion. Add in the cold liquid cream mixing well. Pour directly filling completely the mold and freeze.

Caramel Glaze

  • Sugar 200g
  • Water 200g
  • Dextrose 130g
  • Condensed milk 165g
  • Gelatin mass 200 bloom 84g
  • Burro di cacao 185g
  • Totaal 964g

Caramel Glaze

Make caramel (185ºC) with the sugar and stop the cooking. In the meantime make syrup with water and dextrose. Pour the hot syrup into the caramel to stop the cooking. Bring back to the heater and cook until 103ºC. Add the condensed milk and then, the hydrated and melted gelatin. Pour gradually the mixture into the melted Burro di cacao blending with hand mixer until perfect emulsion.

Assembly, layout and finishing

Mold one
First, inside an inox ring, make an insert with the chocolate sponge, the salted caramel, and the ganache. Freeze and unmold.
Pour part of the hazelnut mousse into the bottom part of the mold one until half and then, place the frozen insert over the mousse. Cover with the remaining mousse keeping space to place the sponge on top. Freeze and unmold.
Spray the bottom part with the dark chocolate mixture and the top part with the Sinfonia Nocciolato Bianco. 

Mold two
Unmold and glaze the top with the caramel glaze. Place it delicately over the part one.

Place the small decorative chocolate support on the middle and place the Dobla decorations.

Xmas bell Ref.77853  Mini pearl bronze ref.77774 – Pine Twig Ref. 77733

Enjoy this exciting recipe.

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