Recipe23-Chocolate Berries

Chocolate Berries

Sponge

g
Sorbitol45
Sugar225
EMULSIFIER OIL EOH-RPH50
Whole Egg562
Baking Powder3.5
Cake Flour225
PALFFY 780LTU45
PROBEST 3345

Process

  1. Mix the sorbitol, sugar, EMULSIFIER OIL EOH-RPH, whole egg, baking powder and cake flour, whip them until fluffy.
  2. Melt PALFFY 780LTU and mix with PROBEST 33. Mix well with the egg mixture.
  3. Pour into a 7 inch round cake tin and bake at 170 °C for 35 minutes.
  4. Combine all ingredients to make a tart dough, put in the chiller to rest for 2 hours.

Berries Jam

g
Mixed Berries680
Sugar (1)320
Pectin22
Sugar (2)40

Process

  1. Cook the mixed berries and sugar (1) in the pot cook until soft.
  2. Cook the pectin and sugar (2 ) together with the berries mixture, cook until it becomes a jam.
  3. Cool down the jam.

Chocolate Rice Crispy

g
Rice crispies120
DARK COMPOUND CHOCOLATE30

Process

  1. Melt the chocolate and mix with the rice crispies.
  2. Put into a 7cm round shape mould, make it flat until set.

Chocolate Glaze

g
DARK COMPOUND CHOCOLATE56
Water125
Sugar195
Glucose22
Cocoa Powder35
Gelatine8

Process

  1. Soak the gelatine in cold water
  2. Cook the water, sugar and glucose until boiled.
  3. Pour in the chocolate and cocoa powder, mix well.
  4. Put the gelatine into the glaze and sieve.
  5. Put into chiller to cool down.

Chocolate Mousse

Process

  1. Melt the chocolate, custard and ACE 200 (1) over a bain marie.
  2. Whip ACE 200 (2) until soft peak appears, fold in together with the custard mixture.
  3. Mix all of the ingredients to make the chocolate mousse.

Assemble

  1. Cut the sponge to a round shape.
  2. Pipe half of the mousse on the dome shape mould, and pipe the berries jam in the middle. Pipe the balance of the mousse to cover the jam, put the sponge on top and put in the freezer for 2 hours.
  3. Unmould the mousse, put on the wire rack. Reheat the chocolate glaze until 40 °C to glaze the mousse.
  4. Put the mousse on the chocolate rice crispy. Decorate and serve.

Products Used for This Recipe

EMULSIFIER OIL EOH-RPH

Helps improve the batter whippability and stability, and makes fine crumb texture which improves the volume of sponge cake and smooth mouthfeel.

  • Packing: 15kg
  • Storage: 3℃ – 7℃
  • Shelf Life: 240days
PALFFY780LTU
PALFFY780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
PROBEST33

Cost-effective milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days
DARK COMPOUND CHOCOLATE
DARK COMPOUND CHOCOLATE

Easy-to-handle compound chocolate without the need for any tempering.
Its characteristic fresh aroma is suited for a variety of applications.

  • Packing: 1kg*10(block)
  • Storage: 20-24℃
  • Shelf Life: 480days(16months)
CREAM FILLING CUSTARD

Good bake-stable custard with smooth texture and natural custard taste.

  • Packing: 1kg*6
  • Storage: Below -18℃
  • Shelf Life: 180days
ACE 200

Economical dairy compound whipping cream suitable for simple confectionary and bakery applications

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days

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