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Festive Travel Cakes Recipes
Festive Travel Cakes Recipes
Cara Crakine
Level Total time 60p Yield Shelf life 1 Component Conservation
6m
30m
Moist dark chocolate travel cake topped with creamy ganache and ready to use Cara Crakine.
”
Bake it as a finger and
pipe caramel and
coat.
”
Chef name
Procedure
Cake Batter Grind the chia seeds to a powder.
Combine the sugar, ground chia seeds, water, coconut cream, and salt. Whisk
Ingredients: g:
to mix. Add the sifted flour and baking powder.
Sugar 425 g
Chia seeds 40 g
Water 325 g Add the melted coconut oil at 150°F (65°C) and beat lightly.
Coconut cream (17% fat) 200 g
Salt 3g Lightly coat the molds with coconut oil, line with parchment paper trimmed to
GF flour 350 g the size of the molds.
Baking powder 15 g
Refined oil 110 g Weigh out 350g of cake mixture into each mold.
70-30-38 Callebaut Dark Chocolate 220 g
Bake the batter at 155°C for about 30-40 minutes.
Procedure
Ganache 811
Ingredients: g: Bring to a boil in a pot - cream and glucose.
Cream 35% 450 g
Glucose 70 g Pour the mixture over chocolate.
Callebaut - 811 625 g
Chef name
Procedure
Chocolate Coating
Melt the 823 Callebaut Milk Chocolate. Add melted cacao butter and oil. Add
Ingredients: g: Cara Crakine.
823 Callebaut Milk Chocolate 625 g
Deodorized Cocoa Butter 305 g Temper to 28 deg before coating.
Oil 50 g
Cara Crakine 150 g Pipe Add then follow with Cacao Barry - Cara Crakine™ and roasted nuts or
nibs.
Filling:
Cara Crakine™ 150 g
Chocolate Academy™
Citrus
Level Total time 60p Yield Shelf life 1 Component Conservation
6m
30m
Procedure
Chocolate Coating
Ingredients: g:
W2 Callebaut White Chocolate 625 g Melt the chocolate. cacao butter and add to the Cara Carkine 40 Celsius.
Deodorized Cocoa Butter 305 g
Oil 70 g Temper the mass at 25 Celsius, add the crunch and Mona Lisa Crisp Pearls.