Black Pearl


Working Method

Gula Melaka Cake
  • Mix all ingredients for 3-5 mins in medium speed until homoge-neous
  • Bake at 180°C for 14-18 mins

Deli Caramel Cream
  • Whip the whipping cream till   medium peak
  • Mix well the sea salt, water and Deli Caramel.
  • Fold in the whipping cream

Deli Caramel Filling
  • Mix well Deli Caramel with water.

Mousse Lait Selection
  • Make an Anglaise with the milk, cream (A) , egg yolks and sugar.
  • Poor the anglaise onto the Belcolade Lait Selection. Add the gelatine mass.
  • Mix with a hand mixer.
  • Whip cream (B) to a soft peak.
  • When the temperature of the ganache reaches 35℃ fold in the whipped cream.

  • Temper the Belcolade Noir Selection Cacao Trace together with cocoa butter and coat the frozen mousse. 


Complexity level:  

Tegral Satin Crème Cake Gula Maleka, a complete cake mix containing caramel pieces with distinctive flavor and smooth texture.

Belcolade Noir Selection Cacao Trace contains of real Belgian Chocolate for it great taste and excellent performance.