Caramel Passion With Orange Noir Chocolate


Orange Cake
Tegral Satin Crème Cake Orange Velvet 250
Water 60
Egg Yolk 10 nos
Oil 60
Egg White 10 nos
Sugar 80
Ground Almond 150
Orange Cake total 620
Noir Chocolate Mousse
Milk 120
Belcolade Noir Selection Drops C501/J 240
Whipping Cream 320
Gelatine Mass 18
Noir Chocolate Mousse total 698
Passion Fruit Caramel
Deli Caramel 300
Passion Fruit Puree 80
Whipping Cream 350
Gelatine Mass 48
Passion Fruit Caramel total 778
Chocolate Spray
Belcolade Lait Selection Drops O3X5/G 100
Cocoa Butter 120
Yellow Colour 2 drop
Chocolate Spray total 222
Miroir Glassage
Miroir Glassage Neutre 100
Silver Powder 5
Yellow Colour 2 drop
Miroir Glassage total 107

Working Method

Orange Cake
  • Mix all ingredients together, except egg white and sugar.
  • Beat the sugar and egg white together until soft peak then fold into batter.
  • Bake at 200˚C for 8-10 minutes.

Noir Chocolate Mousse
  • Semi whip the cream.
  • Boil the milk and add into Belcolade Noir.
  • Cool down to around 31˚C then fold in the semi  whipping cream.
  • Last incorporate melted gelatine and add into the mousse.

Passion Fruit Caramel
  • Boil the passion fruit puree and add into Deli Caramel.
  • Let it cool down to 27˚C.
  • Semi whip the cream and incorporate into coffee caramel base.
  • Lastly melted the gelatine and add into the mixture.

Chocolate Spray
  • Heat up all ingredients together to 40°C. 
  • Demould the frozen cakes and spray them with this chocolate spray. 

Miroir Glassage
  • Warm all ingredients together around 37°C to 40°C.
  • Cool down to 28°C and glaze on top of the cake

About this recipe

Complexity level:  


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