Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
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. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

Tartufata

Presenting a tartufata in a sphere like this one will guarantee a new hot seller. This layered cake is nothing more than pure indulgence layer after layer. The main flavours are chocolate, hazelnut and a delightful dash of honey. The build- up of this pastry is top to base or montage a l’envers in a pastry bomb mould.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  1. Chocolate sponge cake
  2. Tartufata cream
  3. Chocolate glaze
  4. Finishing and presentation

Chocolate sponge cake

ingredients preparation
  • 300g
    whole egg(s)
  • 190g
    egg yolks
  • 200g
    sugar

Heat to 50°C and process in the blender.

  • 175g
    flour
  • 50g
    potato starch
  • 50g
    CP
  • 5g
    baking powder

Sieve and add.

  • 250g
    melted butter
  • 150g
    70-30-38NV

Mix together until melted and add.

Bake at 190°C for 12 minutes, 700 g per baking sheet.

Tartufata cream

ingredients preparation
  • 100g
    softened butter
  • 150g
    PRA
  • 50g
    rum
  • 400g
    70-30-38NV
  • 1000g
    pastry cream

Process in the blender.

Chocolate glaze

ingredients preparation
  • 1000g
    cream
  • 150g
    glucose
  • 50g
    honey
  • 1250g
    70-30-38NV
  • 150g
    PRA

Make a ganache.

Finishing and presentation

Soaking syrup of your choice. Decorate with dried powdered sponge cake, icing sugar and cocoa powder Callebaut CP. Decorate as you choose.

Discover more recipes

Apple croissant tart

Apple croissant tart

Entremet pure chocolat

Giant gianduja

5 chocolates Valentine’s entremet

5 chocolates Valentine’s entremet

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