Chocolate Bomb


  1. Tegral Satin CL Devil's Food Layer Cake
  2. Peanut Butter Crunchy
  3. Topfil Plus Wild Blueberry
  4. Carat Coverlux Milk Mousse
  5. Carat Coverlux Glaze
  6. Carat Coverlux Decoration
Cake Batter Method
  • Combine mix and water. Mix 1 minute low three minutes medium. 
  • Add 2nd water and oil. Mix 1 minute scrape bowl mix three minutes medium. 
  • Add water. Mix 1 minutes low. 
  • Scrape bowl. Mix 1 more minute. 
  • Spread to desired thickness *4mm-5mm is best. 
  • Bake 350°F.

Peanut Butter Crunchy Method
  • Mix peanut butter and melted compound +/- 40°C.
  • Add peanuts. Spread thin between two guitar sheets.
  • Place in freezer for 10 minutes.
  • Cut to desired shape to fit mold.
  • Freeze till assembly.

Topfil Plus Wild Blueberry Creamy Method
  • Mix milk and water. 
  • Add finesse. Mix low speed for 3 minutes. 
  • Scrape bowl. Mix 2 more minutes.
  • Add Topfil Wild Blueberry. 
  • Pipe to desired shape/size/mold freeze.

Carat Coverlux Milk Mousse Method
  • Warm cream and sugar to 80°C. 
  • Pour over chocolate. Add gelatin. 
  • Fold whipped cream between 34-36°C. 
  • Portion to desired shape/mold.

Carat Coverlux Glaze Method
  • Heat cream and glucose to 75°C. 
  • Pour over Coverlux.
  • Add bloomed gelatin. Add miroir. Use emulsion blender to avoid air bubbles.
  • Apply at 35-38°C.

  • Finish with Carat Coverlux decorations.

About this Recipe:

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