White Chocolate with Nuts
Ingredients
Part Acabamento
Part Mousse
Part Montagem
Process
01. Grind the nuts. Set aside.
02. Hydrate the unflavored and colorless powdered gelatin with water. Set aside for approximately 5 minutes.
03. Heat the Chocolatier ChocoBlanc in a double boiler or microwave.
04. Add the Chantilly to the Chocolatier ChocoBlanc in 3 stages and mix.
05. Add the reserved ground nuts and rum, and mix. Set aside.
06. Dissolve the hydrated gelatin in a double boiler or microwave.
07. Add the dissolved gelatin to the reserved mousse and mix until homogenized.
ASSEMBLY
01. Divide the Ready Nut Sponge Cake into disks of approximately 4 cm diameter x 5 mm thickness and disks of 5 cm diameter x 5 mm thickness.
02. Place the reserved mousse up to half the height of the pre-greased luna molds (6 cm diameter x 3.5 cm height) with oil and sugar.
03. Place a 4 cm diameter disk of Ready Nut Sponge Cake and fill the mold with the remaining reserved mousse.
04. Place the 5 cm diameter disk of Ready Nut Sponge Cake on top of the mousse.
05. Place in the freezer to freeze.
FINISHING
01. Grind the nuts. Set aside.
02. Heat the Chocolatier ChocoBlanc in a double boiler or microwave until the desired consistency is reached.
03. Add the reserved ground nuts and mix. Set aside.
04. Unmold and apply the topping.
05. Decorate with chocolate arabesques and nuts to taste.
Tips
- The individual portions can be frozen without the finishing.
Yield
65 Units of 43 g
Equipment
Oven , Mixer , Stove , Refrigerator , Spoon , Pot , Scale , Knife , Container , Luna Mold
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 354 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 22 | % VD (*) |
| Gorduras saturadas (g) | 9.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 104 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
White Chocolate with Nuts
Ingredients
Part Mousse
Part Montagem
How to make it
MOUSSE
01. Grind the nuts. Set aside.
02. Hydrate the unflavored and colorless powdered gelatin with water. Set aside for approximately 5 minutes.
03. Heat the Chocolatier ChocoBlanc in a double boiler or microwave.
04. Add the Chantilly to the Chocolatier ChocoBlanc in 3 stages and mix.
05. Add the reserved ground nuts and rum, and mix. Set aside.
06. Dissolve the hydrated gelatin in a double boiler or microwave.
07. Add the dissolved gelatin to the reserved mousse and mix until homogenized.
ASSEMBLY
01. Divide the Ready Nut Sponge Cake into disks of approximately 4 cm diameter x 5 mm thickness and disks of 5 cm diameter x 5 mm thickness.
02. Place the reserved mousse up to half the height of the pre-greased luna molds (6 cm diameter x 3.5 cm height) with oil and sugar.
03. Place a 4 cm diameter disk of Ready Nut Sponge Cake and fill the mold with the remaining reserved mousse.
04. Place the 5 cm diameter disk of Ready Nut Sponge Cake on top of the mousse.
05. Place in the freezer to freeze.
FINISHING
01. Grind the nuts. Set aside.
02. Heat the Chocolatier ChocoBlanc in a double boiler or microwave until the desired consistency is reached.
03. Add the reserved ground nuts and mix. Set aside.
04. Unmold and apply the topping.
05. Decorate with chocolate arabesques and nuts to taste.
Tips
- The individual portions can be frozen without the finishing.
Yield
65 Units of 43 g
Equipment
Oven , Mixer , Stove , Refrigerator , Spoon , Pot , Scale , Knife , Container , Luna Mold
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 354 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 22 | % VD (*) |
| Gorduras saturadas (g) | 9.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 104 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.