Workshop: Chocolate games

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Workshop: Chocolate games

Ingredients

Chocolate sponge cake

butter 200 g

Bambo Prima Terravita coating 200 g

eggs 400 g

granulated sugar 200 g

wheat flour (type 500) 180 g

baking powder 14 g

Milk glaze crunch

Milk Coating 400 g

crushed sweet ice cream wafers 250 g

Chocolate mousse on milk glaze

water 100 g

gelatin 20 g

cream cheese 350 g

Milk Coating 700 g

whipped cream cheese 1000 g

Blackcurrant jam

blackcurrant 500 g

NH pectin 8 g

sugar 30 g

Chocolate Glacage

cold water 200 g

gelatin 40 g

water 260 g

glucose syrup 415 g

sugar 400 g

Bambo Prima Coating 415 g

vegetable cream 220 g

Preparation method

Chocolate sponge cake

Melt the butter with the bambo prima terravita topping to 40°C. Cold beat the eggs with the sugar to a stiff froth. Slowly and gently add the beaten eggs to the butter and chocolate topping. Once combined, add sifted flour and baking powder. Turn the cake out onto a baking sheet and bake at 180°C for about 20 minutes.

Crunch z polewy mlecznej

Heat the topping in the microwave to 45°C. Add crushed wafers and mix.

Mus czekoladowy na polewie mlecznej

Soak the gelatin in cold water and boil the cream cheese. Melt the terravita milk topping in a water bath or in the microwave. Pour the boiled cream over the topping, add the soaked gelatin and stir. Add the whipped and cooled to 5°C cream to the mixture and mix gently (it is best to add in two parts).

Blackcurrant jam

Heat the black currant to 45°C. Mix the NH pectin with the sugar. Bring to a boil and cook for about 2-3 minutes. Pour into silicone molds and freeze.

Chocolate Glacage

Combine the gelatin with cold water. Boil water with glucose syrup and sugar. Add the soaked gelatin to the terravita bambo prima topping. Then pour in the hot syrup. Add vegetable cream and blend the whole thing thoroughly. Set aside in the refrigerator for a minimum of 12 hours.

Assembly

Assemble Into a silicone mold, squeeze the chocolate mousse halfway up. Then press the frozen fruit jelly into the center. Place the chocolate sponge cake with the crunch on top. Frost the whole thing.

Marbled effect To achieve a marbled effect, prepare two glacages: one with terravita bambo prima topping and the other with terravita white topping. Both glacages should have an equal temperature of about 45°C. Pour both glacages into one container, then, without mixing them together, pour them over the very well-frozen monoporations.

Tiger Effect Combine dark cocoa with a little red food coloring, then sprinkle it through a strainer onto the surface of the previously coated cake glacage.

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