Kintamani Coffee Cake

Base :

• Mix all ingredients then stir until homogeneous.
• Oven with a temperature of 180 degrees up and down until cooked using a 40x 60 pan.
• Once cooked immediately cool in the freezer

Short Crush :

• Melt the Belcolade then stir all ingredients until well mixed.
• Let the dough rest + 30 minutes in the chiller then roll thin with a thickness of 3 mm.

Chocolate Mousse :

• Heat Festipak to 80 C, pour into chocolate, cool
• Add lightly whipped Ambiante

Chocolate Shaving : Flatten the tempered chocolate on the parchment paper.

Glaze :

• Soak the gelatine and water for at least 15 minutes.
• Heat the glucose and milk until boiling and then pour the chocolate and gelatine mixture over it.
• Add neutral miroir using a blender to get a good emulsion.
• Let stand at least 12 hours before use, use the glaze at a temperature between 35 to 40 C on the mousse temperature of -18 to -20.