Ingredients
| Grams | ||
|---|---|---|
| Moist Chocolate Cake | ||
| Tegral Satin Moist Cake Chocolate | 500 | |
| Water | 100 | |
| Egg | 200 | |
| Oil | 175 | |
| Moist Chocolate Cake total | 975 | |
| Ganache Filling | ||
| Belcolade Lait Selection Blocks O3X5/G | 200 | |
| Cream | 200 | |
| Hawaiian Coconut | 75 | |
| Almond Nib | 75 | |
| Ganache Filling total | 550 | |
| Caramel Passion Mousse | ||
| Passion Fruit Puree | 200 | |
| Sugar | 200 | |
| Milk | 200 | |
| Belcolade Blanc Selection Blocks X605/J | 300 | |
| Whipping Cream | 500 | |
| Gelatine | 18 | |
| Caramel Passion Mousse total | 1418 | |
| Glaze | ||
| Miroir Glassage Neutre | 200 | |
| Sublimo | 200 | |
| Brown Colouring | Q.S. | |
| Glaze total | 400 | |
