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 |
Complexity level: