Caramel Passion With Orange Noir Chocolate


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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