Black Forest Snow Skin Mooncake


Snow Skin
Koh Fun 120
Icing Sugar 80
Shortening 30
Cold Water 120-150
Snow Skin total 230
Dark Chocolate Ganache
Belcolade Dark Selection 300
Whipping Cream 200
Butter 50
Dark Chocolate Ganache total 550
Topfil Cherry 100
Filling total 100
Red Bean Paste for wrapping
Red Bean Paste 200
Red Bean Paste for wrapping total 200

Working Method

Snow Skin
  • Mix well all ingredients till a smooth dough is formed.

Dark Chocolate Ganache
  • Heat the cream and pour into Belcolade Dark Selection.
  • Mix well and let it cool.
  • Cool down the ganache to 25-28˚C. Then, add in butter.
  • Let the mixture to cool down till 18˚C before use.

  • Fill the silicone mould till halfway with dark chocolate ganache, roughly 10g.
  • Pipe 5g Topfil Cherry in middle.
  • Cover with another 5 g of ganache.
  • Freeze the filling before wrap into the mooncake.

Black Forest Snow Skin Mooncake

Complexity level: