Cocoa And Caramel Mhancha

Cocoa And Caramel Mhancha


Cocoa Hazelnut filling

Used products: Cocoa Hazelnut filling

  • 120 g
    almond powder
  • 120 g
    hazelnut powder
  • 15 g
  • 100 g
  • 50 g
  • 50 g
  • pastilla sheet

Preparation: Cocoa Hazelnut filling

  1. In a food processor Mix all ingredient together except the Cacao Barry Chocolate drops
  2. With the help of a spatula add the Chocolate drops
  3. Shape the filling into 8 x 3 cm-long, 3 cm-thick logs. Place the filling log in the centre and roll pastry around to enclose.
  4. Continue process with remaining pastry and logs. Working with one log at a time, shape into a tight spiral on an oven tray, then continue with remaining logs, pressing ends together, to make one large spiral.
  5. Brush evenly with melted butter and bake it at 180°C for 12 minutes or until golden

Caramel Decoration

Used products: Caramel Decoration

  • 250 g
  • 200 g
    35% cream
  • 1 g
    vanilla bean
  • 1 g
  • 40 g

Preparation: Caramel Decoration

  1. Infuse the vanilla with the cream, milk and salt
  2. Dry caramilize the sugar
  3. Cook it until 103°C


  1. Take the cooked M'hancha and place it in the freezer for One hour then spray it with Milk chocolate spray
  2. Garnish it with caramel sauce ,Perly Metallic Chocrocks and Gold Chocolate Shaving