Chocolate Cake cold process

Chocolate Cake cold process
Dark chocolate cream
Philadelphia cheese
g
301
Melted butter
g
98
Melted dark chocolate 70%
g
301
Cremamica
g
98
Fresh cream (35% fats)
g
497
Sucrose
g
35
Gelatine 200 bloom
g
14
Water for gelatine
g
56
Caramel Crumble
g
301
Gran Cacao 22/24 dark
g
to taste
Directions

Add the melted butter to the melted chocolate to create a ganache.
Pour the cheese at room temperature, the ganache and Cremamica into the planetary mix to obtain a smooth and silky cream.
Rehydrate the gelatine in the water and add to the mix.
In another bowl whip the cream with the sucrose then add to the mix.

Realization

Coat with acetate a round 22cm x 4cm cake ring; shape and tamp the base using 250g of Classic Crumble
Pour on the base the 1400g of dark chocolate cream done previously. Smooth out with an icing spatula and batch freeze the dessert, sprinkle with cocoa powder and decorate to taste.

Ask for information


* Fields marked with asterisk are required

Powered by ChronoForms - ChronoEngine.com

The group

fugar commerciale
arte dolce
coronelli