Chocolate Ginger Flower with Kaffir Lime


Cake Base
Tegral Satin Moist Cake Chocolate 500
Water 100
Oil 200
Egg 200
Cake Base total 1000
Crusty Base
Belcolade Lait Selection Blocks O3X5/G 300
Hazelnut Paste 2 nos
Royaltine Base 2 nos
Crusty Base total 304
Ginger Flower
Whipping Cream 200
Milk 100
Sugar 35
Egg Yolk 80
Ginger Flower 60
Ginger Flower total 475
Chocolate Kaffir Lime
Belcolade Noir Selection Blocks C501/J 240
Milk 80
Whipping Cream 320
Gelatine 6
Water 30
Kaffir Lime Zest 1 nos
Chocolate Kaffir Lime total 677
Lemon Filling
Deli Citron 100
Lime Juice 30
Lemon Filling total 130
Chocolate Spray
Belcolade Noir Selection Blocks C501/J 100
Cocoa Butter 100
Chocolate Spray total 200

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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