Bubbly Gold caramel verrines

Add together.  

Boil together. Pour over previous mixture.

Mix in

Add when previous mixture is at 35°C.

Use ± 35 g per chocolate cup.

Thin with cutter. 

Add.

Whip up together. Add to previous mixture.

Sift and add.

Pour in 40 cm x 60 cm baking tray with silpat. Bake for ± 15 mins. at 180°C. Use ± 20 g per chocolate cup.

1. Cut Pain de Gênes into small discs with pastry cutter (± 3.5 cm diameter and 1 cm thick)
2. Use 2 discs per Bubbly Gold Cup. Cut small biscuit cubes with offcuts.
3. Put 1st disc on bottom of the cup.
4. Pipe Gold Chocolate Mousse on half of the cup.
5. Put on 2nd disc & finish filling the cup with mousse.

Cover Tagliatelli Dark CHD-ND19956E0-999 with Gold Creative Metallic Powder CLR-19165-999. Put in mousse. Sprinkle with Crunch Gold MAW-CL-199923E4-999. 

 Put biscuit pieces on mousse. Sprinkle with Crunch Silver MAW-DE-19912E0-999.