Christmas break

I. COMPOSITION

• Crumble
• Creamy bergamot
• Special hazelnut mousse
• Glazing with pieces
• White Chocolate Tonka chantilly
• Milk chocolate chantilly

II. CRUMBLE

• 200 g flower
• 200 g almond powder
• 150 g brown sugar
• 150 g butter
• 2 g salt
• 50 g Crispy Crunchies

PROCESS

1. Mix all the ingredients except the Crispy Crunchies until you get a
   small agglomeration.
2. Then add the last ingredient and sprinkle on a baking tray.
3. Bake around 20 min at 160°C.

III. CREAMY BERGAMOT

• 200 g bergamot puree
• 80 g gelatin mass (1/5)
• 700 g Obsession 30 Belgian white chocolate
• 800 g fresh cream 35% fat

PROCESS

1. Warm up the puree and add the gelatin mass
2. Pour on Obsession 30 Belgian white chocolate to make a ganache
3. Finalize the emulsion with the cold liquid fresh cream and pour into
   sphere silicon moulds
4. Put in the freezer

IV. SPECIAL HAZELNUT MOUSSE

• 80 g milk
• 30 g soya sauce
• 22 g gelatin mass (1/5)
• 100 Obsession 30 Belgian white chocolate
• 25 g Sensation 72 Belgian dark couverture chocolate
• 100 g 100% pure hazelnut paste
• 500 g whipped cream 35% fat

PROCESS

1. Warm up the milk, the soya and the gelatin mass
2. Pour on the Obsession 30 Belgian white chocolate, the Sensation 72 Belgian dark couverture chocolate and the hazelnut paste to make an emulsion
3. At 35°C mix delicately with the whipped cream

V. GLAZING WITH PIECES

• 99 g fresh cream 35% fat
• 72 g sugar
• 410 g glucose syrup
• 180 g gelatin mass (1/5)
• 144 g Obsession 30 Belgian white chocolate
• 88 g Intense 35 Belgian milk couverture chocolate
• 700 g mirror glaze neutral
• SQ roasted chopped almonds

PROCESS

1. Boil the cream with the sugar and the glucose.
2. Pour on the gelatin to melt it.
3. Add Obsession 30 Belgian white chocolate and Intense 35 Belgian milk couverture chocolate.
4. Mix well to melt all the chocolate dots and add the mirror glaze at the end.
5. Blend the glazing, add almond pieces and use at 35/40°C.
6. Don’t mix the glazing with pieces inside.

VI. WHITE CHOCOLATE TONKA CHANTILLY

• 270 g fresh cream 35% fat
• 330 g Obsession 30 Belgian white chocolate
• 400 g fresh cream 35% fat
• 3 g rasped Tonka Bean

PROCESS

1. Warm up the first cream and pour on Obsession 30 Belgian white chocolate to make a ganache
2. Finalize the mix with the second fresh cream (cold and liquid) and the Tonka bean
3. Let cool down in the fridge before whipping

VII. MILK CHOCOLATE CHANTILLY

• 270 g fresh cream 35% fat
• 330 g Intense 35 Belgian milk couverture chocolate
• 400 g fresh cream 35% fat

PROCESS

1. Warm up the first cream and pour on the Intense 35 Belgian milk couverture chocolate to make a ganache
2. Finalize the mix with the second cold liquid fresh cream
3. Let cool down in the fridge before whipping

VIII. ASSEMBLING

• Fill ¾ of sphere silicon moulds with the hazelnut mousse.
• Push the frozen cream inside and finish to fill with the mousse.
• Freeze, remove from the silicon moulds and glaze the ball.
• Whip the 2 Chantilly separately, place some drops of the different Chantilly.
• Decorate with some crumble, some corn flakes, some zests, and some Belgian milk chocolate Spaghettis.
• Finalize the decoration with attachment of the ball made from modeling chocolate colored with gold.