PALET D'OR KOMUNTU 80%

Blend the almonds and Chocolate. Add the eggs then whip the mixture for approx. 10 minutes. Incorporate the butter at the end of the process once the mixture has stiffened.
At the same time, beat the egg whites with the trehalose..
Gently mix these two mixtures together.
Spread into a 40 x 60cm frame and bake at 355°F (180°C) for 20 to 25 minutes.

Heat up the milk, add the rehydrated gelatin, then gradually pour it out onto the melted chocolate, taking care all the while to check an emulsion is forming. Immediately mix using an electric mixer to make a perfect emulsion.
Before you add it to the airy whipped cream, check your chocolate’s temperature 55-58°C.
Mix using a spatula and pour out straight away.

Make a syrup with the sugar, water and glucose, cook at 104°C. Add in the condensed milk, and then make an emulsion by pouring a little of this mixture on the coating previously melted with the cocoa butter. The mixture will quickly separate. Stabilise the emulsion by progressively adding the rest of the syrup to achieve a very elastic and glossy texture, the sign of a successful emulsion. Finish the emulsion with a hand blender and add the Absolu Cristal previously brought to the boil with the small quantity of water, mix and then leave to cool.
Allow to set for 24 hours before use.
USE:
Reheat the glaze to 37°- 38°C, mix thoroughly and remove as much air as possible. Glaze.