Fresh luscious

Chocolate Sponge

Ingredients Preparation
  • 324g
    water
  • 130g
    Inaya™
  • 39g
    sugar
  • 259g
    butter
  • 162g
    eggs
  • 276g
    flour
  • 32g
    Extra Brute
  • 10g
    baking soda
  • 3g
    baking powder
  • 65g
    dark rum

Boil the water and add the sugar and Cacao Barry - Inaya™ 35%.

Then mix the butter and keep in the chiller.

Remove from the chiller and mix with egg.

Add all the dry ingredients.

At last, mix in dark rum.

pour the mixture ont the 60 x 40 baking tray and bake at 200°C for 12 minutes.

Mango Salsa

Ingredients Preparation
  • 500g
    Mango
  • 50g
    icing sugar
  • 1piece(s)
    Vanilla pod

Cut the mango in to small cubes.

Mix with Icing sugar and vanilla

Vanilla chantilly

Ingredients Preparation
  • 600g
    cream
  • 200g
    mascarpone cheese
  • 80g
    icing sugar
  • 1piece(s)
    Vanilla pod

Beat all together.

Inaya™ Mousse

Ingredients Preparation
  • 190g
    whole milk
  • 300g
    Inaya™
  • 520g
    whipped cream

Pour the boiling milk over the Cacao Barry - INAYA™ 65%

At 35°C, add the soft whipped cream.

Crunch Base

Ingredients Preparation
  • 215g
    crumble
  • 52g
    brown sugar
  • 52g
    butter
  • 90g
    Deodorized Cocoa Butter
  • 90g
    Pailleté Feuilletine™

Heat the cocoa butter and chocolate at 45°C.

Then mix all together.

Crumble

Ingredients Preparation
  • 80g
    brown sugar
  • 80g
    butter
  • 80g
    flour
  • 106g
    almond powder
  • 2g
    salt

Mix all together and bake at 180°C for 8 minutes.

White Cacao butter color

Ingredients Preparation
  • 100g
    cocoa butter
  • 20g
    White color powder

Melt the cacao butter and mix with the color powder.

Passion Fruit Syrup

Ingredients Preparation
  • 300g
    passion fruit puree
  • 200g
    sugar

Boil passion fruit puree with sugar.

Chocolate Drink

Ingredients Preparation
  • 582g
    milk
  • 291g
    water
  • 1piece(s)
    orange zest
  • 70g
    sugar
  • 140g
    Extra-Bitter Guayaquil
  • 116g
    Lactée Barry

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 Preparation
  • 500g
    mango puree
  • 85g
    sugar
  • 5g
    agar agar

Cook all ingredients together and keep in the chiller

Blend before use.

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