Chocolate moon cake

Created by

  • Jean-Marc Bernelin - Callebaut® chef - CHOCOLATE ACADEMY™ centre China
level 2

“A traditional moon cake often contains pumpkin seeds, which I replaced with cocoa nibs. The bitterness of the chocolate ganache beautifully balances out the sweetness of the moon cake, rendering the whole a pleasure to the tongue.”

Recipe components

Used Callebaut products

Moon cake snow skin

  • 500g
    snow skin moon cake premix
  • 425g
    cold water
  • 100g

Mix at medium speed with dough hook for approx. 10 minutes until

Leave to rest for 1 hour before using.

Bitter chocolate ganache

  • 375g
  • 30g
  • 75g

Boil together and cool down.

Pour previous mixture over chocolate and cocoa mass. Stir to emulsify.


Cool down to room temperature and keep aside for further use.

Finishing and serving

Make truffle with 15 g of bitter chocolate ganache. Cover with 15 g of red beans paste. Close with 30 g of moon cake
snow skin.