Planet

Chocolate Mud Cake

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

Boil the water and add the sugar and Cacao Barry - Inaya™ 65%.

Then Mix the butter and keep in the chiller.

Remove from the chiller and mix with egg.

Add all the dry items.

At last mix Dark Rum.

Put the mixture in to the 60 x 40 baking tray and bake 200Cº 12 minutes.

Orange Compote

Ingredients Preparation
  • 2piece(s)
    Fresh Orange
  • 65g
    sugar
  • 22g
    glucose
  • 52g
    trimoline
  • 8g
    NH pectin

Blanch the orange three times.

Remove the seeds and heat with the glucose and Trimoline.

Add the sugar and pectin.

Cook until 85°C.

Hazelnut Crunch

Ingredients Preparation
  • 360g
    crumble
  • 140g
    Lactée Barry
  • 180g
    Pailleté Feuilletine™
  • 220g
    Pure Paste 100% Hazelnuts
  • 180g
    Deodorized Cocoa Butter

Temper the chocolate and mix with hazelnut, Feuilletine, and praline.

Add the cocoa butter at 45°C.

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.

Chocolate Ganache

Ingredients Preparation
  • 163g
    cream
  • 65g
    sugar
  • 29g
    sorbitol
  • 98g
    unsalted butter
  • 82g
    Lactée Barry
  • 163g
    Ocoa™

Boil the cream with sugar and Sorbitol.

Remove from the heat and add the chocolate and butter.

Milk Chocolate Coating

Ingredients Preparation
  • 232g
    Deodorized Cocoa Butter
  • 1625g
    Lactée Supérieure
  • 511g
    Roaster almond crushed
  • 232g
    Grapeseed oil
  • 15g
    Red color powder

Melt the chocolate and cacao butter at 45°C.

Cool down to 30°C and add almond.

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