Christmas break | Veliche

Name: Christmas break | Veliche
Ingredients: 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; 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; 270 g fresh cream 35% fat; 330 g Obsession 30 Belgian white chocolate; 400 g fresh cream 35% fat; 3 g rasped Tonka Bean; 330 g Intense 35 Belgian milk couverture chocolate

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I. COMPOSITION Crumble Creamy bergamot Special hazelnut mousse Glazing with pieces White Chocolate Tonka chantilly Milk chocolate chantilly II. CRUMBLE…

Keywords

the soya and the gelatin mass Pour on the Obsession 30 Belgian white chocolate
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