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Alpine Choco Dream
Posted By Essentials On February 14, 2020
Category: Cakes, Double Dutch Chocolate
PART 1 - CHOCOLATE BASE
Ingredients
500g Wah Seng Finest Double Dutch Chocolate Mix
150g Corn Oil
150g Water
3 Whole Eggs (Grade A)
INSTRUCTIONS
- Preheat your oven at 150c/160c.
- Pour corn oil, water and eggs into mixing bowl, then add Wah Seng Double Dutch premix last.
- Mix at low speed for 1 minute and then at medium speed for 4 minutes.
- Pour the mixture at 200g each into 4 trays.
- Let the mixture rest for 10 minutes before baking for 20 – 30 minutes
PART 2 - Swiss Chocolate Coins
Ingredients
400ml Whipping Cream
500g Felcor 52% Dark Couverture Coins
INSTRUCTIONS
- Double boil whipping cream over low/medium heat.
- Once it starts to get hot, stir in the chocolate coins until all is melted. Remember to keep stirring constantly.
- Pour in approximately 200g of ganache on top of the chocolate base.
Once it cools down, you can start to consume it or keep it in the freezer for later.
Do not keep Choco Dream in the chiller as this will alter its texture and taste.
Category: Cakes, Double Dutch Chocolate
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