Fresh luscious
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.
- Level:
-
Difficult
- Makes:
-
Recipe for 30 pcs
Chocolate Sponge
Ingredients: Chocolate Sponge
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11.4 ozwater
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1.4 ozsugar
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9.1 ozbutter
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5.7 ozeggs
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9.7 ozflour
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1.1 ozDCP-22EXBRU
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0.4 ozbaking soda
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0.1 ozbaking powder
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2.3 ozdark rum
Preparation: Chocolate Sponge
- Boil the water and add the sugar and Cacao Barry - Inaya™ 35%.
- Then mix the butter and keep it in the chiller.
- Remove from the chiller and mix with egg.
- Add all the dry ingredients.
- Last, mix in dark rum.
- Pour the mixture onto a 60 x 40 baking tray and bake at 200°C for 12 minutes.
Mango Salsa
Ingredients: Mango Salsa
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1.1 lbMango
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1.8 ozicing sugar
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1 piece(s)Vanilla Beans
Preparation: Mango Salsa
- Cut the mango into small cubes.
- Scrape the seeds from the vanilla pod.
- Mix with Icing sugar and vanilla seeds.
Vanilla chantilly
Ingredients: Vanilla chantilly
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1.3 lbcream
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7.1 ozmascarpone cheese
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2.8 ozicing sugar
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1 piece(s)Vanilla Beans
Preparation: Vanilla chantilly
- Beat all together.
Inaya™ Mousse
Ingredients: Inaya™ Mousse
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6.7 ozWhole milk
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1.1 lbwhipped cream
Preparation: Inaya™ Mousse
- Pour the boiling milk over the Cacao Barry - INAYA™ 65%
- At 35°C, add the soft whipped cream.
Crumble
Ingredients: Crumble
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2.8 ozbrown sugar
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2.8 ozbutter
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2.8 ozflour
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3.7 ozalmond powder
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0.1 ozsalt
Preparation: Crumble
- Mix all together and bake at 180°C for 8 minutes.
Crunch Base
Ingredients: Crunch Base
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7.6 ozcrumble
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1.8 ozbrown sugar
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1.8 ozbutter
Preparation: Crunch Base
- Heat the cocoa butter and chocolate at 45°C.
- Then mix all together.
White Cacao butter color
Ingredients: White Cacao butter color
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3.5 ozcocoa butter
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0.7 ozWhite color powder
Preparation: White Cacao butter color
- Melt the cacao butter and mix with the colour powder.
Passion Fruit Syrup
Ingredients: Passion Fruit Syrup
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10.6 ozpassion fruit puree
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7.1 ozsugar
Preparation: Passion Fruit Syrup
- Boil passion fruit puree with sugar.
Chocolate Drink
Ingredients: Chocolate Drink
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1.3 lbmilk
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10.3 ozwater
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1 piece(s)orange zest
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2.5 ozsugar
Preparation: Chocolate Drink
- Boil the milk and water with orange zest.
- Add sugar and Cacao Barry - Extra-Bitter Guayaquil 64%.
- Keep in the chiller until 5°C.
Mango Jelly
Ingredients: Mango Jelly
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1.1 lbmango puree
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3.0 ozsugar
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0.2 ozagar agar
Preparation: Mango Jelly
- Cook all ingredients together and keep in the chiller
- Blend before use.
