TRAVEL-MOON

BANANA CHOCOLATE CAKE

MiX BANANA, WATER, VEGETABLE OiL 

ADD ALL THE DRY iNGREDiENTS, MiX WELL  

ADD RiCE ViNEGAR TO PREViOUS MiX 

BAKE AT 150°C FOR 15 MiNUTES

EXOTIC FRUIT COMPOTE

MiX SUGAR WiTH KANTEN  

HEAT PUREE WiTH VANiLLA POD 35°C, STiR  iN SUGAR MiXTURE  

COOK TO 85°C, REMOVE FROM HEAT 

ADD LiME JUiCE, LiME ZEST AND PiNEAPPLE DiCE

CHOCOLATE CREAM

MiX KANTEN WiTH SUGAR  

HEAT OAT MiLK TO 35°C, STiR iN SUGAR  MiXTURE  

BRiNG TO A BOiL  

BLEND THE PREViOUS MiXTURE WiTH CACAO BARRY TANZANiE 75%, CiTRUS FIBER  AND OiL

CHOCOLATE CRUNCHY 

MELT COCOA BUTTER, OiL AND TANZANiE  

MiX TOGETHER PRALiNE WiTH CACAO  BARRY TANZANiE 75%  

MiX WiTH FEUiLLETiNE

ASSEMBLY AND FiNiSHiNG

CUT THE CENTER OF SPONGE WiTH A ROUND CUTTER  

PLACE THE CRUNCHY iNTO THE CENTER  

FiLL CENTER WiTH CHOCOLATE CREAM  

PUT THE COMPOTE iNTO THE MiDDLE OF THE CREAM  

FiNiSH THE TOP WiTH CHOCOLATE CREAM  

DECORATE

HiBiSCUS STRAWBERRY COMPOTE

INFUSE HiBiSCUS WiTH WATER FOR 10 MiNUTES  

MiX SUGAR WiTH KANTEN  

HEAT THE iNFUSiON WiTH STRAWBERRY,  STiR iN SUGAR MiXTURE  

REMOVE FROM HEAT THEN ADD LEMON  ZEST, LEMON JUiCE AND STRAWBERRY  DiCE

MiLK CHOCOLATE CREAM

HEAT CREAM, PUREE, YOLK, SUGAR AND  KANTEN TO 83°C  

BLEND iN CACAO BARRY ALUNGA™ 41% UNTiL HOMOGENEOUS

LEMON CAKE

WHiP THE EGGS WiTH SUGAR  

WARM THE BUTTER WiTH CREAM  

MiX THE LEMON PASTE WiTH LEMON JUiCE  AND ZEST  

MiX DRY iNGREDiENTS THEN FiNiSH BY  ADDiNG THE LiQUiD  

BAKE AT 155°C FOR 15 MiNUTES

ASSEMBLY AND FiNiSHiNG  

CUT OUT THE CENTER OF SPONGE USiNG ROUND CUTTER  

PLACE BACK A THiN SPONGE LAYER AS BOTTOM  

FiLL CHOCOLATE CREAM TO THE CENTER  

PREPARE COMPOTE THEN iNSERT TO THE CREAM  

FiNiSH THE TOP WiTH CHOCOLATE CREAM  

DECORATE

CORN AGAR

BOiL CORN JUiCE WiTH AGAR AGAR  

ADD GELATiNE

CORN WITH CHOCOLATE CREAM

HEAT CORN JUiCE, CREAM, CORN POWDER  AND YOLK  

POUR OVER COVERTURE AND GELATiNE  MASS

CORN SPONGE

WHiP THE EGGS WiTH SUGAR  

WARM THE BUTTER WiTH CREAM  

MiX iN THE CORN JUiCE  

MiX DRY iNGREDiENTS THEN FiNiSH BY  ADDiNG THE LiQUiD  

BAKE AT 155°C FOR 15 MiNUTES

CORN PRALiNE

MAKE CARAMEL WiTH SUGAR AND GLUCOSE  

POUR OVER TOASTED CORN AND ALMOND  

BLEND EVERYTHiNG

CORN CHANTiLLY CREAM 

WHiP EVERYTHiNG TO DESiRED CONSiSTENCY

CORN SABLE

MiX BUTTER AND iCiNG SUGAR  

INCORPORATE WiTH EGGS  

ADD ALL THE DRY iNGREDiENTS

ASSEMBLY AND FiNiSHiNG

PLACE THE CORN SPONGE ON THE CORN SABLE.  

PIPE THE CORN PRALINE IN THE CENTER.  

SPRING A BIT OF CRUNCHY CORN.  

PIPE THE CORN WHITE CHOCOLATE CREAM ON THE PRALINE.  

PIPE THE CORN CHANTILLY CREAM ON THE SPONGE.  

PLACE THE AGAR ON TOP AND DECORATE.