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Black Forest Classic

8 Mar 2023

Recipe
Belcolade
Passionata

Composition

  1. Cocoa Sponge
  2. Light Syrup
  3. Filling
  4. Whipped Cream
  5. Chocolate Savings

Cocoa Sponge

Ingredients

Working Method

Whip all ingredients together for 6 minutes at high speed.

Scale 200 gr per 16 cm.

Light Syrup

Ingredients

Working Method

Bring water and sugar to a boil. add the kirsch. Use 60 gr of syrup on each layer.

Filling

Ingredients

Working Method

Use 100 gr of griottines cherry per layer.

Whipped Cream

Ingredients

Working Method

Whip the passionata at medium speed to a stiff peak. Pipe 120 gr per layer.

Chocolate savings

Ingredients

Working Method

Spread a thin layer of tempered chocolate on a marble slab let it set beforescapping.

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