Passionately chocolate
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/passionement_chocolat.jpg)
Honey and cinnamon madeleine cake
ingredients | preparation |
---|---|
|
Mix |
|
Add |
|
Incorporate |
Place the mixture in a 4 cm deep, 40/60 half frame. |
|
Place the mixture in a 1.5 in / 4 cm deep, 40/60 half frame. |
Alunga™ passion fruit cream
ingredients | preparation |
---|---|
|
Mix |
|
Pour over |
|
Add |
Mix. |
|
Mix. |
Chocolate whipped cream
ingredients | preparation |
---|---|
|
Boil |
|
Pour over |
Mix then re-chill to 5°C. |
|
Mix then re-chill to 41°F/5°C. |
Icing
ingredients | preparation |
---|---|
|
Make a caramel with |
|
Dilute with |
Make up with water if necessary to obtain an initial weight of 750 g. |
|
|
Pour over |
|
Pour over |
|
Add |
Mix then glaze at 28°C. |
|
Mix then glaze at 82°F/28°C. |
Chocolate decorations
ingredients | preparation |
---|---|
|
Cut out rectangles of 10 cm x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise. |
Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise. |
|
Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallize. |
Chef's suggestion
Vary the tastes and flavours of your desserts with the seasons. For the Honey and Cinnamon Madeleine cake, replace the cinnamon with raspberry pieces scattered on the cake before baking. For the Alunga™ cream, you can replace the passion fruit puree with pulped raspberries. Enjoy this perfect marriage between fruit and Alunga™ milk chocolate couverture. |