Fresh luscious
- Level:
-
Difficult
- Makes:
-
Recipe for 30 pcs
Get ready to put a tropical spin on a chocolate cake that can only be described as luscious. Mango, rum, and passion fruit come together with Cacao Barry Inaya™ Dark chocolate to create an unparalleled flavour experience.
Chocolate Sponge
Used products: Chocolate Sponge
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324 gwater
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39 gsugar
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259 gbutter
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162 geggs
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276 gflour
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10 gbaking soda
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3 gbaking powder
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65 gdark rum
Preparation: Chocolate Sponge
- Boil the water and add the sugar and Cacao Barry - Inaya™ 35%.
- Then mix the butter and keep it in the chiller.
- Remove from the chiller and mix with egg.
- Add all the dry ingredients.
- Last, mix in dark rum.
- Pour the mixture onto a 60 x 40 baking tray and bake at 200°C for 12 minutes.
Mango Salsa
Used products: Mango Salsa
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500 gMango
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50 gicing sugar
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1 piece(s)Vanilla pod
Preparation: Mango Salsa
- Cut the mango into small cubes.
- Scrape the seeds from the vanilla pod.
- Mix with Icing sugar and vanilla seeds.
Vanilla chantilly
Used products: Vanilla chantilly
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600 gcream
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200 gmascarpone cheese
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80 gicing sugar
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1 piece(s)Vanilla pod
Preparation: Vanilla chantilly
- Beat all together.
Inaya™ Mousse
Used products: Inaya™ Mousse
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190 gwhole milk
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520 gwhipped cream
Preparation: Inaya™ Mousse
- Pour the boiling milk over the Cacao Barry - INAYA™ 65%
- At 35°C, add the soft whipped cream.
Crumble
Used products: Crumble
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80 gbrown sugar
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80 gbutter
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80 gflour
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106 galmond powder
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2 gsalt
Preparation: Crumble
- Mix all together and bake at 180°C for 8 minutes.
Crunch Base
Used products: Crunch Base
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215 gcrumble
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52 gbrown sugar
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52 gbutter
Preparation: Crunch Base
- Heat the cocoa butter and chocolate at 45°C.
- Then mix all together.
White Cacao butter color
Used products: White Cacao butter color
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100 gcocoa butter
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20 gWhite color powder
Preparation: White Cacao butter color
- Melt the cacao butter and mix with the colour powder.
Passion Fruit Syrup
Used products: Passion Fruit Syrup
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300 gpassion fruit puree
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200 gsugar
Preparation: Passion Fruit Syrup
- Boil passion fruit puree with sugar.
Chocolate Drink
Used products: Chocolate Drink
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582 gmilk
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291 gwater
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1 piece(s)orange zest
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70 gsugar
Preparation: Chocolate Drink
- Boil the milk and water with orange zest.
- Add sugar and Cacao Barry - Extra-Bitter Guayaquil 64%.
- Keep in the chiller until 5°C.
Mango Jelly
Used products: Mango Jelly
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500 gmango puree
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85 gsugar
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5 gagar agar
Preparation: Mango Jelly
- Cook all ingredients together and keep in the chiller
- Blend before use.
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