Chocolate Swirl


Belcolade Lait Selection Cake
  • Melt butter and chocolate to 113°F.
  • Add eggs to temper chocolate mixture.
  • Add to cake mix. 
  • Mix 5 minutes low speed.
  • Bake 350°F in desired mold 14-18 minutes.

Chocolante Chantilly Method
  • Heat cream and chocolate to 113°C.
  • Use immersion blender to have good emulsion.
  • Cool overnight whip to soft/medium peaks over Mango cream.

Mango Cream Filling Method
  • Mix cream, milk and talent on medium speed 5 minutes.
  • Add Mango Madness and mix till evenly dispersed.
  • Portion to desired shape freeze.

Coating Method
  • Melt chocolate and oil to 113°F add coconut.
  • Dip frozen cake.

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