Chocolate Shots with Blackcurrant
Chocolate sponge, Fruit and Chocolate cream — a Zeelandia recipe in 3 components, makes 400 shot glasses. Uses Zeelandia Sponge Mix ZL, Chocolate – 15 kg.
- mixing time (sponge)
- 10 min
- mixing speed (sponge)
- high
- baking temperature (sponge)
- 240 °C
- baking time (sponge)
- 5-6 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix ZL, Chocolate – 15 kg | 900 g |
| Potato starch | 100 g |
| Eggs | 700 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Frozen blackcurrants | 3600 g |
Chocolate cream
| Ingredient | Quantity |
|---|---|
| Zeesan Chocolate | 1350 g |
| Water | 1350 g |
| Cream (30% fat) | 5400 ml |
Method
- Chocolate sponge
Mix all ingredients on high speed for about 10 minutes (using a whisk). Spread the batter evenly onto three trays of about 40 x 60 cm (lined with silicone mats or paper). Bake at 240°C for about 5-6 minutes. Cool, crumble, and use the crumbs to fill 400 shot glasses (to about 1/3 of their height).
- Fruit
Wash and dry the fruit. Place the blackcurrants on the crumbled sponge in the glasses (about 9 g per piece).
- Chocolate cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Pipe the cream (using a piping bag) onto the fruit (about 20 g per piece). Chill.
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.