Club Cake Origin (Chocolate & Orange)
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/5fc854089f21560c8f0a2779b9001fd9.jpg?itok=VqA0Hspj)
Cigarette Dough
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Mix together icing sugar, flour and egg whites. |
Chocolate Biscuit 650 g/tray
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Melt together butter and cocoa mass at 50°C. |
Speculoos Chocolate 100 g/tray
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Mix together all ingredients and homogenise. |
Crunchy Speculoos Chocolate Praliné 200 g/layer
ingredients | preparation |
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Mix together praliné and chocolate speculoos. |
Chocolate Ganache Fleur de Cao 225 g/layer
ingredients | preparation |
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Heat together cream and glucose. |
Orange Compote 200 g/layer
ingredients | preparation |
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Blanch oranges three times and mash them into puree. |
Assembly
When cool, cut chocolate biscuit into 49 by 7 cm strips. |