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
-
11.4 ozWater
-
1.4 ozSugar
-
9.1 ozButter
-
5.7 ozEggs
-
9.7 ozFlour
-
1.1 ozDcp-22exbru
-
0.4 ozBaking soda
-
0.1 ozBaking powder
-
2.3 ozDark 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
-
1.1 lbMango
-
1.8 ozIcing sugar
-
1 piece(s)Vanilla beans
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
-
1.3 lbCream
-
7.1 ozMascarpone cheese
-
2.8 ozIcing sugar
-
1 piece(s)Vanilla beans
Preparation: Vanilla chantilly
- Beat all together.
Inaya™ Mousse
Used products: Inaya™ Mousse
-
6.7 ozWhole milk
-
1.1 lbWhipped 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
-
2.8 ozBrown sugar
-
2.8 ozButter
-
2.8 ozFlour
-
3.7 ozAlmond powder
-
0.1 ozSalt
Preparation: Crumble
- Mix all together and bake at 180°C for 8 minutes.
Crunch Base
Used products: Crunch Base
-
7.6 ozCrumble
-
1.8 ozBrown sugar
-
1.8 ozButter
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
-
3.5 ozCocoa butter
-
0.7 ozWhite 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
-
10.6 ozPassion fruit puree
-
7.1 ozSugar
Preparation: Passion Fruit Syrup
- Boil passion fruit puree with sugar.
Chocolate Drink
Used products: Chocolate Drink
-
1.3 lbMilk
-
10.3 ozWater
-
1 piece(s)Orange zest
-
2.5 ozSugar
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
-
1.1 lbMango puree
-
3.0 ozSugar
-
0.2 ozAgar agar
Preparation: Mango Jelly
- Cook all ingredients together and keep in the chiller
- Blend before use.
Comments