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Good For Me
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Chocolate Innovation
Embark on a special golden recipe with a personal touch!Embark on a special golden recipe with a personal touch!
- Shelf life:
- 2 days
- Conservation:
- +16 Celsius
Containing: 2 Components
Golden Biscuit
Ingredients: Golden Biscuit
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280 gsoft butter
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240 gdemerara sugar
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10 gcinnamon
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2 piece(s)lemon peel
Preparation: Golden Biscuit
Mix in a planetary mixer.
Ingredients: Golden Biscuit
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110 gEgg yolk
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7 gsalt
Preparation: Golden Biscuit
Add and mix.
Ingredients: Golden Biscuit
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280 gFlour
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80 gpotato starch
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18 gbaking powder
Preparation: Golden Biscuit
Combine and add to the mixture.
Spread the mixture to a thickness of 2 mm and leave to cool in a refrigerator for 12 hours.
Take out the refrigerator and cut into discs before baking in a Formasil mould for 18 min. at 165°C.
Finishing and Presentation
Ingredients: Finishing and Presentation
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1 Q.S.FMF-GOLD35
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1 Q.S.CHD-25-21963E0
Preparation: Finishing and Presentation
1. Pipe Callebaut® Crema Gold onto the biscuit and use Mona Lisa® chocolate seals as a finishing touch.
Ingredients: Finishing and Presentation
Preparation: Finishing and Presentation
2.Or make them with a personalised seal and Callebaut® Finest Belgian Gold Chocolate.
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