Boho Cube Mono-portion
Sponge, Jam, Mousse and Velvet spray — a Zeelandia recipe in 4 components, makes 19 pieces. Uses Maestro Black Cake Mix 25 kg, Neutral Paste/Glaze 12.5 kg (Hot) and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (sponge)
- 3 min
- mixing speed (sponge)
- medium
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 40 min
- browning temperature (chocolate for mousse)
- 160 °C
- browning time (chocolate for mousse)
- 10 min
- cooling temperature (mousse)
- 38-40 °C
- heating temperature (velvet spray)
- 45 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Maestro Black Cake Mix 25 kg | 250 g |
| Oil | 150 g |
| Eggs | 125 g |
| Water | 25 g |
Jam
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 150 g |
| Blackcurrant | 150 g |
| Balsamic vinegar | 35 ml |
Mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 600 g |
| Cream (30% fat) | 600 g |
| Gelatine | 10 g |
| Water | 20 g |
Velvet spray
| Ingredient | Quantity |
|---|---|
| Oil | 100 g |
Method
- Sponge
Mix all ingredients at medium speed for about 3 minutes (using a flat beater). Deposit the batter into a frame of about 20 x 60 cm. Bake at 180°C for about 40 minutes. Cool and cut out squares with sides of about 4 cm and a thickness of about 0.5 cm (19 pieces).
- Jam
Bring all ingredients to the boil. Cook until the Paletta Neutral Paste has dissolved. Blend. Deposit the jam into oval inserts (about 15 g per piece). Freeze.
- Mousse
Whip the chilled cream (about 400 g). Soak the gelatine in the water. Spread the chocolate on a silicone baking mat and brown it in the oven at 160°C for about 10 minutes. Bring the remaining cream (about 200 g) to the boil, add the gelatine and the browned chocolate. Combine using a blender. Cool to 38-40°C. Add the whipped cream and combine until smooth.
- Mousse
Deposit the mousse into square silicone moulds with 5 cm sides, to 3/4 of their volume (about 60 g per piece). Place the frozen jam into the mousse and press down with a cut-out sponge square. Freeze.
- Velvet spray
Heat the Arabesque chocolate with the oil to 45°C and blend. Apply the velvet spray to the frozen product with a compressor (about 15 g per piece).
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.