BOLO TRUFADO E MOUSSE DE OVOMALTINE

Social networks: Facebook group: Confeitando com Daniela Bolos Facebook: Daniela Magro Instagram: Daniela Bolos Want to send me something or partnerships? Postal Box No.: 70 ZIP Code: 17300-310 City: Dois Córregos Guarapuã Neighborhood My sponge cake:    • Receita: pão de ló (massa branca)   Whipped cream consistency:    • Batendo chantilly norcau - ponto para bicos   Black and red coloring:    • Colorindo c/ corantes vermelho morango e p...   Dough used:    • PÃO DE LÓ DE CHOCOLATE QUE RENDE DUAS FORMAS   Chocolate dough with 3 eggs:    • BOLO DOIS AMORES TRUFADO CREMOSO   Chocolate dough Ingredients: 1 and 1/2 cups of wheat flour 1/4 cup of 50% cocoa chocolate 1 cup of refined sugar 3 eggs 1 teaspoon of baking soda 1/4 cup of milk warm (50ml) 1 1/2 tablespoon of oil 1 dessert spoon of yeast Preparation: Beat the eggs and sugar. Then, add the wheat flour alternating with the liquids. Form: 26x16. (Approximately 26 slices). Truffle filling and Ovomaltine mousse: Truffle Ingredients: 400 g ivory white chocolate (noble) 100 g milk chocolate (noble) 200 g cream 100 g Ovomaltine ​​10 g glucose (to give shine and softness) (optional) 5 ml cocoa liqueur or cognac (optional) Mousse half of the truffle + 100 ml whipped cream. Mix well and it is ready to fill the cake. Weight: 2,300 Shape: 26x16 or 20x7 Tip: I recommend for fillings: fine chocolate gives a very special and different touch to our filling and, of course, to our work 😉 Price: I sell from 100.00. Remember to calculate the value according to your region and expenses, so as not to have losses. 😉 Ganache syrup: 200 g of milk chocolate (fine) 170 g of cream