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.
Level:
Medium
Makes:
25 pieces

Moon cake snow skin

Ingredients: Moon cake snow skin

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

Preparation: Moon cake snow skin

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

Leave to rest for 1 hour before using.

Bitter chocolate ganache

Ingredients: Bitter chocolate ganache

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

Preparation: Bitter chocolate ganache

Boil together and cool down.

Ingredients: Bitter chocolate ganache

Preparation: Bitter chocolate ganache

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

Ingredients: Bitter chocolate ganache

  • 75 g
    NIBS-S502

Preparation: Bitter chocolate ganache

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.