Chocolate Swirl - Puratos

Instructions

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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