The Purple Waltz


Working Method
  • Mix well all ingredients for 3 – 5 minutes until homogenous
  • Bake at temperature 180C for 15 – 18 minutes depends on size

Cassis Cremeux
  • Soak gelatin into water for 5 minutes
  • Boil puree and cook with egg and sugar until 82’C
  • Warm gelatin and fold into mixture

Ivory Chocolate Mousse
  • Boil the milk and pour into Belcolade Blanc Selection, stir well until smooth texture
  • Whip up the whipping cream and fold into mixture
  • Lastly melt the gelatin and fold into mixture

Chocolate Glaze
  • Soak 250g water with gelantin for 5min.
  • Boil water , sugar ,condensed milk and glucose.
  • Add the Belcolade Blanc Selection into mixture.
  • Incorporate the gelantin base into glaze.
  • Keep the glaze for overnight. 
  • Glaze  the cake around 31’C to 35’C


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