Chocolate Ginger Flower with Kaffir Lime


Working Method

Cake Base
  • Mix cake mix, water, oil and egg until homogeneous.
  • Bake at 170 °C for about 20-25 mins.

Crusty Base
  • Melt the Belcolade Lait and Hazelnut Praline at 45˚C.
  • Add royaltine into chocolate base.

Ginger Flower
  • Mix egg yolk and sugar.
  • Warm the whipping cream and milk.  Then, add in Ginger Flower and infuse for 10 min. 
  • Then add in the yolk mixture to the ginger flower.
  • Baked with water bath at 150˚C for 10 to 20 mins.


Chocolate Kaffir Lime
  • Soak gelantine with water for 5 – 10 mins.
  • Boil the milk and add into Belcolade Noir Selection.
  • Fold the whipping cream into chocolate mixture. 
  • Lastly add the gelatine and lime zest into chocolate mousse.

Lemon Filling
  • Mix lime juice and Deli Citron together.

Chocolate Spray
  • Melt both ingredient together and spray.

Chocolate Ginger Flower with Kaffir Lime

Complexity level:  


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