Coffee Chocolate


Working Method

Cake Base
  • Mixing: Whisk egg white, cake mix and Sp together until fluffy.
  • Add in water slowly.
  • Ad in oil.
  • Bake at 200°C for ~10-15 minutes.

Coffee Whip Ganache
  • Heat up the cream and coffee powder, let it infuse for 5 minutes.
  • Add into Belcolade  Lait Selection O3X5/G.
  • Incorporate in  melted gelatine mass. 
  • Keep in fridge for overnight and whip up slightly before use.

Chocolate Ganache
  • Warm up the cream, add in Belcolade Noir Selection C501/J.
  • Lastly, add butter into it during ~35-37°C .

About this recipe

Complexity level:  


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