Chocolate Rocher
INGREDIENT
Whipping Ganache
180g Whip Fresh Dairy Blend Whipping Cream
22g invert sugar
22g glucose
82g Van Houten Professional Signature Dark Chocolate 53%
80g Van Houten Professional Intense Dark Compound
470g cold cream
Chocolate Moist Cake
2 nos eggs
290g sugar
93g yoghurt
200g full cream milk
170g superfine flour
65g cocoa powder
7g baking soda
113g corn oil
8g lemon juice
Chocolate Sugar Dough
146g Ausicows Butter
93g icing sugar
1 nos egg
260g superfine flour
6g salt
18g cocoa powder
Method
Whipping Ganache
- Heat the cream, invert sugar and glucose.
- Hand blend with chocolate.
- Lastly, hand blend with cold cream.
Chocolate Moist Cake
- Whisk egg and sugar until fluffy.
- Add yoghurt and milk mix well.
- Add superfine flour, cocoa powder and baking soda. Mix well.
- Lastly mix corn oil and lemon juice.
Chocolate Sugar Dough
- Paddle butter until soft.
- Add icing sugar and mix well.
- Add egg and mix well.
- Lastly add cake flour, salt and cocoa powder mix well.
