Gold Chocolate, Parsnip and Coffee Tart

Cream brown butter. Icing sugar and nut paste together

Mix in eggs and vanilla

Sieve flour and cocoa powder

Fold in the flour, cocoa powder and ground almonds

Bring the cream and glucose to the boil

Pour over the gold chocolate and emulsify well

Melt the butter, sugar and honey togetherin a saucepan until warm

Add the grated parsnip,apple, zest and orange juice

Add in the egg and fold through the mix

sieve all the dry ingredients together and fold through the wet mix

Add in chopped pecans and Callebaut 823 milk chocolate

Spread the cake mix on to silplt mat onto a 60-40 cm tray and bake in the oven at 160 for 10 min

Spread Callebaut Gold precrystalised chocolate onto a guitar sheet
Allow it to touch dry and them cut out with flower metal cutter.
Place a piece of paper on top and then another tray on top to keep the chocolate flat.
place into the fridge to set
do the same with 811 dark chocolate and use a small cutter to cut a circle for the centre of the flower.

Cut a 4cm disc of the parsnip cake and place into the bottom of the tart
Pipe 40g of the gold ganache on top and allow to set
Whip the white chocolate and coffee ganache and place a quelle of cream on top or you can pipe with Mont Blanc piping nozzel
Decorate