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Pre heat oven to 130°C. Evenly scatter the white chocolate onto a silicone mat.
Place in oven for 5mins. Spread the chocolate evenly and conti-nue to bake in the oven.
Place the white chocolate into the oven in 8-10mins intervals, stirring and re-spreading the white chocolate each time.
Continue the process until the white chocolate turns a golden brown or caramel colour.
Bloom the gelatine
Bring the milk and egg to a boil
Stir in the egg yolks, sugar and salt.
Place back onto heat and cook till 85°C. Continuosly stirring it.
Add the gelatine and pour over chocolate.
Strain the mixture and cool down to 28 -20°C.
Fold in the whipped cream.

Boil sugar together with water up to 112°C.
Remove from heat and add in the caramelized white chocolate and stir till a sandy texture.
Let cool and store in air tight container.

Complexity level:

Tegral Satin Moist Cake Golden, a complete mix make the moist of your layer cakes.

Vivafil Mango, contains more than 35% of real fruit content, with superior bake stable and freeze stable.

Belcolade Blanc Selection, contains of real Belgian Chocolate with its great taste and excellent performance.

Ingredients