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

Entremets Abaeis Nicippiformis

Recipe

Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand
  1. Crumble with Tonka Beans and Coffee
  2. Haïti Chocolate Sponge Cake
  3. Coffee and Alunga™ Jelly
  4. Banana and Haïti Vanilla Moelleux
  5. Haïti Origine Mousse
  6. Coffee Chocolate Glaze
  7. Meringue 2 x 3 recipe
  8. Assembly

Crumble with Tonka Beans and Coffee

ingredients preparation
  • 100g
    demerara sugar
  • 125g
    pastry flour
  • 25g
    DCP-22EXBRU
  • 3g
    Tonka beans
  • 2g
    salt
  • 80g
    butter

Mix and then bake at 160°C

  • 45g
    coffee beans
  • 80g
    CHD-Q65HAI

For each 200g crumble add and mix.

Combine and then spread a 5 mm thick layer on the bottom of each 12 x 18 cm mould.

Haïti Chocolate Sponge Cake

ingredients preparation
  • 150g
    almond powder
  • 360g
    egg yolks
  • 260g
    whole egg(s)
  • 100g
    invert sugar

Whip up

  • 100g
    CHD-Q65HAI

Melt

  • 360g
    liquid butter

Pour

Combine the two mixtures

  • 360g
    egg white
  • 170g
    sugar

Whisk

Fold the two mixtures together

  • 120g
    DCP-22EXBRU
  • 60g
    sifted flour

Add

Spread 6 mm thick onto a sheet pan.
Bake at 180ºC for 10 minutes in a convection oven.

Coffee and Alunga™ Jelly

ingredients preparation
  • 5g
    gelatin leaves
  • 250g
    espresso coffee

Dissolve

  • 250g
    CHM-Q41ALUN

Add

Emulsify well and pour over a 5 mm layer of jelly to each 12 x 18 cm moulds.
Set in the freezer.

Banana and Haïti Vanilla Moelleux

ingredients preparation
  • 275g
    35% cream

Boil

  • 2beans(s)
    Vanilla

Infuse

  • 7,5g
    gelatin leaves

Dissolve in the cream

  • 380g
    Banana purée
  • 20g
    fresh lemon juice

Add

Allow the mixture to cool to 20°C

  • 225g
    half whipped cream 35%

Add

Add a 1 cm layer of moelleux to moulds measuring 12x18 cm.

  • Q.S.
    diced banana

Add

Set in the freezer.

Haïti Origine Mousse

ingredients preparation
  • 450g
    water

Boil

  • 5g
    hydrated gelatin

Then dissolve

  • 700g
    CHD-Q65HAI

Pour over

Emulsify well and cool down to 38°C

  • 300g
    meringue 2x3
  • 600g
    half whipped cream 35%

Then add

Use immediately.

Coffee Chocolate Glaze

ingredients preparation
  • 300g
    espresso coffee
  • 250g
    sugar
  • 20g
    DCP-22EXBRU
  • 350g
    glucose syrup DE 44

Boil

  • 200g
    sweetened concentrated milk
  • 28g
    gelatin leaves

Add

  • 300g
    CHD-Q65HAI

Pour over

Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts.

Meringue 2 x 3 recipe

ingredients preparation
  • 200g
    pasteurized egg whites
  • 300g
    atomised glucose

Combine and heat to 50°C

Whip immediately or reserve in the fridge.

Assembly

Assemble the cake upside down in moulds measuring 14 x 20 cm.

Place layers of:

  • Haïti Origine Mousse
  • Banana and Haïti Vanilla Moelleux
  • Haïti Origine Mousse
  • Coffee and Alunga™ Jelly
  • Haïti Origine Mousse
  • Haïti Chocolate Sponge Cake
  • Haïti Origine Mousse
  • Crumble with Tonka Beans and Coffee

Freeze the cakes. Dip them with Coffee & Haïti Glaze.
Decorate with the butterfly Abaeis nicippiformis. Abaeis nicippiformis is a species of butterfly from the Pieridae family. It is an endemic butterfly from the Neotropical region of Haïti.

Discover more recipes

Haiti & Café Crokine Chocolate Bar

Haiti & Café Crokine Chocolate Bar

Alunga™, Coffee and Café Crokine Praline

Alunga™, Coffee and Café Crokine Praline

Tart a la crème Tea Time

Tart a la crème Tea Time

RUGOSO CAKE

RUGOSO CAKE

Q-fermentation

Q-fermentation

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