Milk Chocolate Nutty Caramel Passion


Cake Base
Tegral Satin Crème Cake Green Velvet 500
Egg 200
Water 100
Oil 175
Cake Base total 975
Green Velvet Crumble
Tegral Satin Crème Cake Green Velvet 300
Butter 100
Green Velvet Crumble total 400
Milk Chocolate Nutty
Cream 200
Belcolade Lait Selection Drops O3X5/G 200
Hawaiian Coconut 75
Almond Nibs 75
Milk Chocolate Nutty total 550
Caramel Passion Mousse
Belcolade Blanc Selection Drops X605/J 300
Passion Fruit Puree 200
Sugar 200
Miilk 100
Whipping Cream 500
Gelatine 18
Caramel Passion Mousse total 1318

Working Method

Cake Base
  • Mix all ingredients together at medium speed for 2 minutes.
  • Bake at 180-200°C for ~15-18 minutes depending on size.

Green Velvet Crumble
  • Mix butter and Tegral Satin Crème Cake Green Velvet until crumble is form. 

Milk Chocolate Nutty
  • Warm up the cream and add in Belcolade Lait Selection O3X5/G.
  • Incorporate in coconut and almond nibs.

Caramel Passion Mousse
  • Soak gelatine in water for 5 minutes.
  • Semi whip the cream. 
  • Cook the sugar until caramel. 
  • Boil the passion fruit puree and add into caramel base. 
  • Warm up milk and add into Belcolade Blanc Selection X605/G to make ganache. 
  • Then, add in caramel base into chocolate ganache base. 
  • Lastly, fold the cream into mixture.

About this recipe

Complexity level:  


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