Coffee Caramel Chocolate Mooncake - Puratos

Ingredients

Working Method

Coffee Ganache

Heat up whipping cream and trimoline until 70°C.
Add in coffee powder and stir until dissolved.
Pour over Belcolade Selection Blanc Cacao Trace, use hand blender to blend until smooth.
When the ganache temperature reaches 35°C, add unsalted butter and hand blend.

Caramel Ganache

Warm the whipping cream and mix it with deli caramel.
Heat it until 70°C.
Pour over Belcolade Selection Lait Cacao Trace, use hand blender to blend until smooth.

Assemble

Close them with tempered Belcolade Noir Selection Cacao Trace Chocolate.
Fill the chocolate mooncake mould with tempered Belcolade Noir Selection Cacao Trace Chocolate.
Fill in the coffee ganache till ½ of the mould , then put some Caramel Smoobees on top of the ganache and let the ganache slightly set.
Continue to fill it with caramel ganache and continue let it set and crystallize at 18°C to 20°C.
Let it crystallize before de-moulding the chocolate.

About this recipe

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