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Tartufata (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Chocolate sponge cake

Ingredients Preparation
300 g eggs
190 g egg yolks
200 g sugar
Heat to 50°C and process in the blender.
175 g flour
50 g potato starch
50 g cocoa powder Callebaut CP
5 g baking powder
Sieve and add.
250 g melted butter
150 g dark chocolate Callebaut Strong 70-30-38NV
Mix together until melted and add.
Bake at 190°C for 12 minutes, 700 g per baking sheet.

Tartufata cream

Ingredients Preparation
100 g softened butter
1000 g crème pâtissière
150 g hazelnut praliné Callebaut PRA-CLAS
50 g rum
400 g dark chocolate Callebaut Strong 70-30-38NV
Process in the blender.

Chocolate glaze

Ingredients Preparation
1000 g cream
150 g glucose
50 g honey
1250 g dark chocolate Callebaut Strong 70-30-38NV
150 g hazelnut praliné Callebaut PRA
Make a ganache.

Finishing and presentation
Soaking syrup of your choice.
Decorate with dried powdered sponge cake, icing sugar and cocoa powder Callebaut CP. Decorate as you choose.


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