Club Cake Origin (Chocolate & Orange)
Used Cacao Barry products
Snack
Club Cake Origin (Chocolate & Orange)
Used Cacao Barry products
Recipe components
Cigarette Dough
| Ingredients | Preparation |
|---|
| Mix together icing sugar, flour and egg whites.
Melt butter at 45°C and add.
Colour one half of mixture with egg yolks, the other half with brown colouring.
Spread out on silpat with spatula and create desired effect.
Place in freezer.
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Chocolate Biscuit 650 g/tray
| Ingredients | Preparation |
|---|
| Melt together butter and cocoa mass at 50°C.
Mix together all other ingredients and incorporate cocoa mass mixture.
Pour onto silpat-covered tray (already decorated with cigarette dough).
Bake at 170°C for 8 minutes.
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Speculoos Chocolate 100 g/tray
| Ingredients | Preparation |
|---|
| Mix together all ingredients and homogenise.
Strain into tray covered with greaseproof paper.
Bake at 150°C for 20 minutes.
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Crunchy Speculoos Chocolate Praliné 200 g/layer
| Ingredients | Preparation |
|---|
70g
Praliné 50% Almonds Hazelnuts
| Mix together praliné and chocolate speculoos.
Melt together butter, cocoa butter and chocolate at 45°C.
Mix together both mixtures and pour over chocolate biscuit.
|
Chocolate Ganache Fleur de Cao 225 g/layer
| Ingredients | Preparation |
|---|
| Heat together cream and glucose.
Pour over chocolate and homogenise.
|
Orange Compote 200 g/layer
| Ingredients | Preparation |
|---|
| Blanch oranges three times and mash them into puree.
Heat together orange puree, glucose and invert sugar.
Slowly add sugar and pectin, and heat up to 65°C.
Leave to cool and mix well.
|
Assembly
When cool, cut chocolate biscuit into 49 by 7 cm strips.
Place one chocolate biscuit strip on a 1-cm thick Plexiglas frame, cover with ganache and place one chocolate biscuit strip on top.
Place 0.8-mm thick Plexiglas frame on top of chocolate biscuit strip, cover with orange compote and place one chocolate biscuit strip on top.
Place 1-cm thick Plexiglas frame on top of chocolate biscuit strip, cover with ganache and place one chocolate biscuit strip on top.
Leave to rest in freezer, pull out Plexiglas frames from between and cut into 7 by 7 cm triangles.
Eat at room temperature.
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