Milk Chocolate Nutty Caramel Passion


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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