Java & salted caramel macadamia

Created by

  • Raymond Tham - Independent chef; Callebaut consultant of the Chocolate Academy™ centre in Singapore; Won a gold medal at the 2005 Hospitality Culinary Theatre Competition; taught patisserie at KDU University College
level 2

“Nothing says ‘chocolate’ like a chocolate cake with a chocolate filling, decorated with tempered chocolate. The Callebaut 811 and single origin Java chocolate in this recipe give it a balanced cocoa profile and a delicious touch of caramel, without being overpowering.“

Recipe components

Used Callebaut products

Chocolate sponge

IngredientsPreparation
  • 140g
    cake flour
  • 4g
    baking powder

Sieve together.

Melt together.

  • 200g
    whole egg(s)

Whisk and gently mix into previous mixture. Fold in sieved flour and powder. Bake for 10 minutes at 180°C.

Salted macadamia

IngredientsPreparation
  • 120g
    macadamias

Roast lightly.

  • 100g
    sugar
  • 60g
    water

Caramelise and add macadamia nuts.

  • pinch
    salt
  • 10g
    Mycryo®

Sprinkle onto mixture. Leave to rest on a tray.

Java chocolate cream

IngredientsPreparation

Melt together.

  • 120g
    whipping 35% cream

Warm up and fold into melted chocolate.

  • 100g
    half whipped cream 35%

Fold into previous mixture.

Chocolate plaque

IngredientsPreparation
  • 200g
    Java

Melt.

Melt.

Pre-crystallise both chocolates and spread out on acetate sheets.

Finishing and serving

Cut chocolate sponge (10 x 2.5 cm) and pipe Java chocolate cream onto it. Add salted macadamia and sprinkle with
sea salt. Decorate with chocolate plaque and gold leaf.