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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

Madagascar orange cake

Madagascar: the cradle of some of the world's most extraordinary flavours. Our Single Origin Chocolate Madagascar is one of them: it has sweet with fruity flavours yet also an intense cocoa taste. This cake balances sweetness (in the compote) with spiciness (in the ganache) and strong cocoa flavours (in the cake and glaze). 

Recipe

Created by
  • Mathieu Dierinck - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  1. Cocoa Nib Glaze

Cocoa Nib Glaze

ingredients preparation
  • 740g
    CHM-Q415AR

Melt at 45°C.

  • 250g
    sunflower oil
  • 400g
    FMD-P1336

Add and mix well.

  • 250g
    NIBS-S502

Mix in. 

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