Sweet Secret
Chocolate sponge, Plastic ganache, Mango mousse, Chocolate crumble and Cappuccino cream — a Zeelandia recipe in 5 components. Uses Cake Mix, Chocolate – 25 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 15-20 min
- mixing time (crumble)
- 3 min
- mixing speed (crumble)
- low
- baking temperature (crumble)
- 190 °C
- baking time (crumble)
- 10 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Chocolate – 25 kg | 500 g |
| Eggs | 225 g |
| Oil | 225 g |
Plastic ganache
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 190 g |
| Cream (30% fat) | 800 g |
| Glucose syrup | 100 g |
| Water | 40 g |
| Gelatine | 10 g |
| Agar | 8 g |
Mango mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Peach-Passion Fruit | 150 g |
| Mango pulp | 250 g |
| Cream (30% fat) | 400 g |
Chocolate crumble
| Ingredient | Quantity |
|---|---|
| Q'ki Chocolate | 200 g |
| Butter | 30 g |
| Water | 14 g |
Cappuccino cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cappuccino | 40 g |
| Water | 40 g |
| Cream (30% fat) | 220 g |
Method
- Chocolate sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater).
- Chocolate sponge
Deposit the batter into a 60x20 cm frame.
- Chocolate sponge
Bake at 180°C for about 15-20 minutes.
- Chocolate sponge
Cool and cut out 20 discs. Place the discs in moulds lined with foil.
- Plastic ganache
Soak the gelatine in water. Bring the cream, glucose syrup and agar to the boil. Add the soaked gelatine, pour over the chocolate and combine with a hand blender.
- Plastic ganache
Deposit the prepared ganache onto the previously chilled chocolate sponge discs, about 50 g per piece.
- Mango mousse
Whip the chilled cream. Dissolve the Zeesan thoroughly in the mango pulp. Add the whipped cream in portions and fold gently until combined.
- Mango mousse
Deposit the finished mousse onto the plastic ganache, about 40 g per piece. Freeze.
- Chocolate crumble
Mix all ingredients on low speed for about 3 minutes (using a flat beater).
- Chocolate crumble
Crumble the mass onto a tray lined with paper. Bake at 190°C for about 10 minutes.
- Chocolate crumble
Blend the baked mass into a fine crumble. Dip the tops of the frozen individual portions in the crumble.
- Cappuccino cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined.
- Cappuccino cream
Pipe the cream onto the individual portions using a piping bag with a flat nozzle.
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.