Artistic origins

For the artist in every chef, singleorigin chocolate, paired with Mona Lisa style, will add color and pop to your next dessert creation

ARRIBA SINGLE ORIGIN CHOCOLATE CAKE

By Charbel Darwich, Technical Advisor at EMF & Callebaut Ambassador Serves 8

Ingredients CHOCOLATE SPONGE

• 250g chocolate sponge mix

BRAUN Biscao • 175g eggs • 75g water • Mix all together for 10 min. then

bake for 6 minutes at 220°C.

KRANFIL CARAMEL

• 150g caramel crunchy filling

BRAUN Kranfil • Melt the Kranfil caramel.

CHOCOLATE MOUSSE CREAM

• 150g Milk Chocolate CALLEBAUT Arriba

Single Origin • 50g dairy cream 35.2% EVEN • 200g whipped cream 35.2%

EVEN • Heat the cream then add the chocolate. Add the whipped cream.

CRÈME BRULÉE

• 200g dairy Cream 35.2% EVEN • 50g water • 65g crème Brulée BRAUN • Heat the cream and water. Add

the crème brulée and mix well.

GLACAGE

• 85g Dairy Cream EVEN • 35g Mirroir neutral BRAUN Cristaline • 35g sweet condensed milk • 100g Milk Chocolate

CALLEBAUT Arriba Single Origin • Heat the cream with mirroir and sweet

condensed milk. Add chocolate.

Preparation

Assemble the cake in the following order: Chocolate sponge - Kranfil cream - Chocolate mousse cream -Crème brulée - Chocolate mousse cream - Chocolate sponge - Chocolate mousse cream - Glacage Decorate with Mona Lisa decoration