Fresh luscious

Created by

  • Aravinda Leelarathna
level 1

Get ready to put a tropical spin on a chocolate cake that can only be described as luscious. Mango, rum, and passion fruit come together with Cacao Barry Inaya™ Dark chocolate to create an unparalleled flavour experience.

  1. Chocolate Sponge
  2. Mango Salsa
  3. Vanilla chantilly
  4. Inaya™ Mousse
  5. Crumble
  6. Crunch Base
  7. White Cacao butter color
  8. Passion Fruit Syrup
  9. Chocolate Drink
  10. Mango Jelly

Recipe components

Chocolate Sponge

PreparationIngredients
Preparation
  1. Boil the water and add the sugar and Cacao Barry - Inaya™ 35%.
  2. Then mix the butter and keep it in the chiller.
  3. Remove from the chiller and mix with egg.
  4. Add all the dry ingredients.
  5. Last, mix in dark rum.
  6. Pour the mixture onto a 60 x 40 baking tray and bake at 200°C for 12 minutes.
Ingredients
  • 324g
    water
  • 130g
    Pureté Inaya™
  • 39g
    sugar
  • 259g
    butter
  • 162g
    eggs
  • 276g
    flour
  • 32g
    DCP-22EXBRU
  • 10g
    baking soda
  • 3g
    baking powder
  • 65g
    dark rum

Mango Salsa

PreparationIngredients
Preparation
  1. Cut the mango into small cubes.
  2. Scrape the seeds from the vanilla pod.
  3. Mix with Icing sugar and vanilla seeds.
Ingredients
  • 500g
    Mango
  • 50g
    icing sugar
  • 1piece(s)
    Vanilla pod

Vanilla chantilly

PreparationIngredients
Preparation
  1. Beat all together.
Ingredients
  • 600g
    cream
  • 200g
    mascarpone cheese
  • 80g
    icing sugar
  • 1piece(s)
    Vanilla pod

Inaya™ Mousse

PreparationIngredients
Preparation
  1. Pour the boiling milk over the Cacao Barry - INAYA™ 65%
  2. At 35°C, add the soft whipped cream.
Ingredients

Crumble

PreparationIngredients
Preparation
  1. Mix all together and bake at 180°C for 8 minutes.
Ingredients
  • 80g
    brown sugar
  • 80g
    butter
  • 80g
    flour
  • 106g
    almond powder
  • 2g
    salt

Crunch Base

PreparationIngredients
Preparation
  1. Heat the cocoa butter and chocolate at 45°C.
  2. Then mix all together.
Ingredients

White Cacao butter color

PreparationIngredients
Preparation
  1. Melt the cacao butter and mix with the colour powder.
Ingredients
  • 100g
    cocoa butter
  • 20g
    White color powder

Passion Fruit Syrup

PreparationIngredients
Preparation
  1. Boil passion fruit puree with sugar.
Ingredients
  • 300g
    passion fruit puree
  • 200g
    sugar

Chocolate Drink

PreparationIngredients
Preparation
  1. Boil the milk and water with orange zest.
  2. Add sugar and Cacao Barry - Extra-Bitter Guayaquil 64%.
  3. Keep in the chiller until 5°C.
Ingredients

Mango Jelly

PreparationIngredients
Preparation
  1. Cook all ingredients together and keep in the chiller
  2. Blend before use.
Ingredients
  • 500g
    mango puree
  • 85g
    sugar
  • 5g
    agar agar