Mocha hot chocolate with a chocolate slice

There’s nothing like enjoying afternoon tea with a delicious café gourmand in front of you suffused with the full-bodied Finest Belgian Chocolate taste. From the mocha drink to the chocolate mousse on top of the dark chocolate sponge: every element in this recipe harbours the intense cocoa taste of Callebaut 811 dark chocolate. It’s a full-blown chocolate symphony and the perfect pick-me-up on a stressful day.

Mocha drink

Ingredients Preparation
  • 285g
    3.6% full cream milk
  • 25g
    811
  • 10g
    Cocoa powder
  • 4g
    cornflour
  • 8g
    icing sugar
  • 40g
    espresso coffee

Warm all ingredients carefully whilst stirring to 80°C. Blend in an electric mixer to create an attractive froth on top of the drink on serving.

Rich chocolate cake

Ingredients Preparation
  • 100g
    butter
  • 200g
    granulated sugar
Cream together.
  • 2g
    large egg(s)
  • 160g
    3,25% full fat milk

Separate the eggs. Stir together the milk and egg yolks. Fold into the creamed butter and sugar.

  • 45g
    cocoa powder
  • 5g
    baking powder
  • 4g
    bicarbonate of soda
  • 1pinch
    sea salt
  • 175g
    A.P. flour

Fold in the sieved dried ingredients.

Whisk the egg whites to soft peak stage and fold through the cake batter without overworking. Bake at 180°c for 15 min.

Chocolate millefeuille strips

Ingredients Preparation
  • Q.S.
    811

Place a plastic acetate sheet onto a board. Place a small amount of tempered chocolate on one end of the sheet. Lay another plastic sheet on top. Using a rolling pin smooth the chocolate between the two sheets. Cut rectangles for the moist chocolate sponge to stand on to serve. Leaving some thin chocolate as a sheet to break off abstract pieces for the top decoration of the cake. Allow to set for at least 2 hours before removing the top acetate sheet.

Chocolate mousse

Ingredients Preparation
  • 550g
    823
  • 250g
    whipped cream

Boil the cream. Cool to 80°C. Pour onto the chocolate. Allow to stand for a few minutes. Stir well together to create a smooth emulsion. Cool to 35°C.

  • 300g
    half whipped cream 35%

Carefully fold in.

Assembly

Place a rectangle cut piece of sponge on top or a prepared chocolate rectangle. Pipe a zig zag pattern of mousse on top of the rectangle sponge. Decorate the mousse with shards of abstract broken chocolate.

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