
Used Cacao Barry products
Chocolate Travel Cake
Cacao fruit cake

Level
level 3
Dosage
Recipe for 5 whole cakes
Used Cacao Barry products
Recipe components
Fruit cake
Ingredients | Preparation |
---|---|
| Cream butter, vanilla beans, sugar and cinnamon powder. Add eggs gradually. Add all sieved dry ingredients and liquid. Cut dried fruits into small pieces. Mix the batter. Bake at 180℃ for 30-35 mins each.
|
Dark cherry ganache
Ingredients | Preparation |
---|---|
| Boil cream,vanilla bean, cherries and corn syrup to 85℃. Sieve the liquid above and pour into chocolates. Emulsify and add rest of ingredients. Cool to 28℃ and pipe into the cacao pod mould.
|
Hazelnut milk chocolate glaze
Ingredients | Preparation |
---|---|
| Melt Ambre Java and Pure Hazelnut paste. Use at 30-32℃. |
Amarena cherry syrup
Ingredients | Preparation |
---|---|
| Boil sugar, vanilla beans and water in a pot until sugar melts. Add alcohol. Use at 40℃.
|
Chocolate garnish
Ingredients | Preparation |
---|---|
Pour tempered chocolate into a mould. When it is set, demould and use. |