Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recetas
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink
  1. Home
  2. Chocolate Bar With Salted Caramel and Crispearls™

Passion fruit and milk chocolate Easter delight

Easter calls for chocolate. In this dessert, Marc Ducobu incorporates a milk chocolate mousse made with a very caramelly milk chocolate. A passion fruit insert in the center adds sweet and sour fruity notes that freshens the palate.

Recipe

Created by
  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium
  1. Passion fruit crémeux
  2. Chocolate sponge cake
  3. Milk chocolate mousse

Passion fruit crémeux

ingredients preparation
  • 100g
    passion fruit juice

Bring to the boil.

  • 30g
    egg yolks
  • 30g
    fine sugar

Make custard. Leave to cool.

  • 1leaf/leaves
    gelatin
  • 12g
    water

Soak the gelatine in water and add.

  • 40g
    softened butter

Add and mix everything together.

Pour onto a baking sheet and cut into portions.

Chocolate sponge cake

ingredients preparation
  • 280g
    egg white
  • 150g
    sugar

Beat together.

  • 220g
    egg yolks
  • 135g
    almond powder
  • 35g
    70-30-38NV

Add and mix.

Bake at 190°C for 15-20 minutes.

Milk chocolate mousse

ingredients preparation
  • 250g
    syrup
  • 130g
    egg yolks

Add and leave to cool to 30°C.

  • 500g
    665NV

Melt and add.

  • 1000g
    whipping cream

Whip and fold in.

This recipe was created with an IBC mould (ref. E01 011 VIERKRON6).

Discover more recipes

Apple croissant tart

Apple croissant tart

Chocolate millefeuille

Chocolate millefeuille

Gianduja crémeux & almond bavarois

Gianduja crémeux & almond bavarois

Apricot and dark chocolate cake

Apricot and dark chocolate cake

Chocolate meringue mousse

Chocolate meringue mousse

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading