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™

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