Travel cake

level 2

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Recipe components

Callebaut® ingredients

CHOCOLATE BISCUIT

Ingredients	Preparation
120g fresh butter 97g Callebaut - Pralines - Nuts - Hazelnut Praline - 5kg Bucket	Put on sheet.
163g egg yolks 90g coconut puree	Add gradually.
32g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 1kg Bag	Sift.
49g Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Madagascar - 2.5kg Callets	Met at 50°C.
122g egg white 71g sucrose	Whip together. Add 1/3 of whites on first mixture. Add chocolate and cacao. Finish delicately with the rest of the whites.
Place the biscuit on a 15 mm frame. Heat at 180°C for 18 minutes.

PASSION FRUIT GANACHE

Ingredients	Preparation
62g passion fruit purée 10g mango puree 2piece(s) saffron threads	Heat at 90°C. infuse 10 minutes and mix.
90g glucose DE 60 7g sorbitol powder	Âdd. Heat at 65°C.
110g Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Madagascar - 2.5kg Callets	Pour mixture over chocolate three times to create emulsion.
8g softened butter	Add and mix to perfect mixture.
Cast in frames of 18 x 13 cm et 5 mm thickness.

EXOTIC JELLY

Ingredients	Preparation
80g passion fruit purée 40g mango puree 30g coconut puree	Bring to a boil. Reduce volume by 1/3 until 100g.
15g sucrose 0.5g agar	Add.
Boil and pour immediately on top of the ganache to a thickness of 3 mm.

FINISHING AND PRESENTATION

Sort 4 chocolate biscuit strips of 9 x 13 cm. Cut the ganache frame in half to obtain the same size as the biscuits. Place a first biscuit on the passion fruit ganache and paste the second biscuit. Press with a triangle so the successive layers fit properly. Spread a thin layer of pre-crystallised chocolate on a 30 x 15 cm guitar sheets. Before the chocolate crystallises, surround the cake to make the cover. Place in positive cold for 15 minutes, remove the guitar paper and decorate.