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

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

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

Leave to rest for 1 hour before using.

Bitter chocolate ganache

IngredientsPreparation
  • 375g
    cream
  • 30g
    butter
  • 75g
    glucose

Boil together and cool down.

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

  • 75g
    Nibs

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
snow skin.