Vietnam 73 - Puratos

Ingredients

	Grams
Belgian Chocolate Cake
Tegral Satin Crème Cake Belgium Chocolate	500
Water	100
Oil	200
Egg	300
Ovalette	10
Belgian Chocolate Cake total	1110
Vietnam 73% Mousse
Belcolade Origin Vietnam 73% Cacao Trace	300
Egg	2	nos
Egg Yolk	2	nos
Sugar	100
Whipping Cream	450
Vietnam 73% Mousse total	854
Noir Ganache
Belcolade Vietnam 73% Cacao Trace	125
Cream	125
Butter	25
Noir Ganache total	275
Hazelnut Streusel
Butter	300
Brown Sugar	300
Ground Hazelnut	100
Ground Almond	200
Salt	3
Plain	240
Cocoa Powder	75
Hazelnut Streusel total	1218

Working Method

Belgian Chocolate Cake

Whip all ingredients till slightly fluffy
Bake at 170 °C for about 20-25 mins

Vietnam 73% Mousse

Melt the Belcolade Origin Vietnam 73% Cacao Trace .
Whip whipping cream to a soft peak.
On a bain marie (double boil), whip the whole eggs, egg yolks and sugar till temperature reaches 65°C, then fix to a whisk attachment and whisk till fluffy and pale.
Fold in the chocolate to the egg mixture.
Lastly, fold in the cream.

Noir Ganache

Warm cream to 80˚C
Pour over chocolate and mix well.
Cool down to 33˚C, then add in butter

Hazelnut Streusel

Mix well all ingredients
Crumble over a tray and bake at 180˚C for 20-25mins.

Description

Complexity level:

Tegral Satin Crème Cake Belgian Chocolate is a complete real Belgian chocolate cake mix producing an endless variety of cakes and muffins with a very moist crumb and delicious taste.

Belcolade , contains of real Belgian Chocolate with its great taste and excellent performance.

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