RUGOSO CAKE

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

COCOA SHORTBREAD PASTE

Ingredients Preparation
  • 155g
    fresh butter
  • 98g
    icing sugar
  • 55g
    ground almonds
  • 1/2piece(s)
    vanilla bean
  • 50g
    eggs
  • 260g
    flour

CARA CRAKINE

Ingredients Preparation
  • 115g
    Alunga™
  • 90g
    Mycryo™ Cocoa Butter
  • 870g
    Cara Crakine™
  • 120g
    Pure Paste 100% Hazelnuts

RUGOSO MOULDED GANACHE

Ingredients Preparation
  • 730g
    cream
  • 130g
    butter
  • 100g
    sorbitol
  • 900g
    Rugoso
  • 430g
    Ghana

WHITE BASE GLAZING

Ingredients Preparation
  • 130g
    cold water
  • 260g
    sugar
  • 260g
    glucose
  • 170g
    unsweetened concentrated milk
  • 20g
    gelatin powder (200 Bloom)
  • 120g
    water for hydrating
  • 325g
    Zéphyr™

Get in Touch