Apple Calvados Choco


Tegral Satin Crème Cake Purple Velvet 500
Water 100
Egg 200
Oil 175
Base total 975
Sautéed Apple
Deli Caramel 75
Butter 80
Sugar 120
Gelatine Mass 12
Green Apple 5 nos
Lemon Water 60
Sautéed Apple total 352
Noir Chocolate Mousse
Belcolade Noir Selection Drops C501/J 240
Milk 80
Whipping Cream 320
Gelatine Mass 18
Noir Chocolate Mousse total 658

  • Mix all ingredients on medium speed for 1-2 mins.
  • Baked 180°C about 10mins.

Sautéed Apple
  • Dice the green apple and soak in lemon water.
  • Melt butter on the saucepan, then put in green apple dices (drained off lemon water). 
  • Cook on medium heat until the apple is slightly soft, then add in sugar and keep cooking. 
  • Lastly, incorporate in Deli Caramel until the caramel is  fully absorbed by green apple dices.

Noir Chocolate Mousse
  • Semi-whip the whipping cream.
  • Warm the milk and add in Belcolade Noir Selection, then cool down until ~31°C.
  • Lastly, incorporate the cream and gelatin mass.

About this recipe

Complexity level:  

TSCC Purple Velvet, a compete purple velvet cake mix with distinctive mixed berries taste profile. Berries are rich in vitamins and antioxidant.

Deli Caramel, the infinite pleasure of a authentic milk inspired by the famous ‘Dulce de leche’.

Belcolade Noir Selection  contains of real Belgian Chocolate, for it great taste and excellent performance


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