by Stéphane Leroux and Fatma Hussen


Join us for a journey of chocolate magic with Belcolade Technical Advisor and Meilleur Ouvrier de France, Stéphane Leroux, and Wanet Trophy-winning Pastry Student Fatma Hussen. Together, they elevate a classic entremet into a culinary masterpiece, exploring the vast potential of applications enabled by Belcolade Selection Amber Cacao-Trace chocolate.

The challenge?

To create an entremet, blending the lively flavors of coffee, caramel, and orange.


The result? Mokamba: a combination of 'Moka' and 'Amber' that embraces vibrant coffee, caramel, and orange flavors. Thanks to Belcolade Selection Amber Cacao-Trace's balanced flavor of salted butter caramel with cooked milk, and vanilla notes, a broad spectrum of application possibilities emerges.


Watch the video, get inspired, and take your chocolate-based creations to new heights.

The recipe: Mokamba

Delve into Stéphane Leroux's recipe crafted in collaboration with Fatma Hussen, and spark inspiration for your chocolate-based creations. Let’s create chocolate magic!

Discover the recipe

Let’s create an amber delight

An amber entremet with a unique flavor


Caramel ranks as the third preferred flavor in chocolate-based products*. You may already have discovered the secrets of white, milk, and dark chocolate. But do you also incorporate amber chocolate in your creations? According to Stéphane Leroux, Technical Advisor at Belcolade, "It combines a light color – allowing for visual variety – with a caramel flavor, which is a top favorite among consumers." Together with Pastry Student Fatma Hussen, they created a four-layered cake that draws inspiration from the diverse possibilities offered by Belcolade Selection Amber Cacao-Trace chocolate.


Why is amber chocolate such an interesting product?
Stéphane Leroux:
"Amber chocolate, a variant of white chocolate, introduces a distinctive caramelized note that elevates the taste beyond the typical milkiness and sweetness. Its versatility in flavor combinations, coupled with the complementary amber color, opens up exciting possibilities for creative decoration. This makes it a unique and valuable choice for chocolate craftsmanship.”

Fatma Hussen: "Under the guidance of Stéphane Leroux, I was pleasantly surprised by the extensive application opportunities offered by the Belcolade Selection Amber Cacao-Trace chocolate. Ideal for infusing innovation into my pastry recipes, it generates a world of potential for culinary creativity."

How can you incorporate amber chocolate?
Stéphane Leroux: “This chocolate is used much like white chocolate, but with a slight variation in tempering, requiring a lower final usage temperature. It performs excellently in mousses and allows beautiful glazes and decorations. In short, there are numerous creative possibilities, just like other Belcolade Selection chocolates.”


Which flavors work well with it?
Stéphane Leroux: "I find amber chocolate very interesting to work with when combined with, for example, oranges and coffee. Fruit and coffee are often challenging to combine, but amber chocolate connects the two very nicely."

Fatma Hussen: “That’s why we chose to combine amber chocolate in our entremet with orange and coffee, and I was amazed at how well they pair. These ingredients complement each other for a perfectly balanced result.”


Do you also like to eat amber chocolate yourself?
Fatma Hussen: "Absolutely! Once I start eating it, I find it hard to stop. Even while we were cooking, it was simply irresistible.”

*Source: Innova Market Insights, Category insider: Decadent Delights: Exploring Global Chocolate Confectionery Trend, 2023

Belcolade Selection Amber Cacao-Trace

A balanced salted butter caramel amber chocolate, with 30% cocoa content. Famous for its versatility, this sustainable chocolate guarantees great tasting results for your patisserie and chocolate applications.

  • Belgian chocolate
  • Great workability and versatility in use
  • Sustainable: Cacao-Trace certified
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