Black Forest Snow Skin Mooncake


Working Method

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

Dark Chocolate Ganache
  • Heat the cream and pour into Belcolade Selection Noir Cacao-Trace.
  • 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: