Chocolate moon cake
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.
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Recipe instructions
Moon cake snow skin
| Ingredients | Preparation |
|---|---|
| Mix at medium speed with dough hook for approx. 10 minutes until |
Leave to rest for 1 hour before using. | |
Bitter chocolate ganache
| Ingredients | Preparation |
|---|---|
| Boil together and cool down. |
Pour previous mixture over chocolate and cocoa mass. Stir to emulsify. | |
Add. | |
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 |