Complexity level  



For 6 entremets of 18 cm

  1. Hazelnut Dacquoise
  2. Hazelnut Crisp Belcolade Selection Amber Cacao-Trace
  3. Almond Joconde Biscuit
  4. Moka Cream
  5. Bavaroise Belcolade Selection Amber Cacao-Trace with orange zest
  6. Belcolade Selection Amber Cacao-Trace Glaze


1 Hazelnut Dacquoise
  • Egg whites 270 g
  • Caster sugar 140 g
  • White almond powder 120 g
  • Raw hazelnut powder 120 g
  • Icing sugar 190 g
  • Flour 45 g
  • Whip egg whites with caster sugar.
  • Mix and sift almond powder, hazelnut powder, icing sugar, and flour.
  • Fold the dry mixture into the whipped egg whites using a spatula.
  • Pipe 16 cm discs on a Silpain sheet using a piping bag with a 12 mm nozzle.
  • Dust the discs with icing sugar (twice) and bake at 170°C for approximately 15 minutes.
  • Allow the biscuits to cool before removing them from the Silpain sheet.
  • Chill (4°C) before use.
2 Hazelnut Crisp Belcolade Selection Amber Cacao-Trace
  • Melted hazelnut butter 50 g
  • Crousticrepe 180 g
  • Mix all the above ingredients and spread this mass on the baked dacquoise biscuits, using 110 g per base.
  • Reserve for assembling the inserts.
3 Almond Joconde Biscuit
  • Whole eggs 500 g
  • White almond powder 380 g
  • Caster sugar (part 1) 380 g
  • Flour 100 g
  • Melted butter 80 g
  • Egg whites 330 g
  • Caster sugar (part 2) 50 g
  • Follow the classic process for Joconde biscuits.
  • Bake on a tray and Silpat in an oven at 250°C.
  • Cover the biscuits with cling film and refrigerate (4°C).
4 Moka Cream
  • Heavy cream 35% fat 750 g
  • Coffee beans 45 g
  • Caster sugar (part 1) 150 g
  • Egg yolks 180 g
  • Caster sugar (part 2) 75 g
  • Instant coffee 6 g
  • Gelatin sheets 7 g
  • Whole milk QS
  • Mix heavy cream with roasted coffee beans. 
  • Heat the mixture and blend it with a hand mixer. 
  • Caramelize caster sugar (part 1) dry and deglaze it with hot coffee cream. 
  • Strain the mixture and adjust the liquid quantity to 900 g with whole milk. 
  • Add instant coffee and yolks whisked with 75 g caster sugar (part 2).
  • Poach the mixture at 85°C and add gelatin previously soaked in cold water to stop cooking.
  • Strain everything and cool the cream quickly before molding it into 16 cm Flaxipan inserts, using 200 g per insert.
  • Place Joconde biscuit discs of the same diameter on top.
  • Freeze the inserts before proceeding further.
  • After freezing the inserts, place on top the dacquoise bases spread with hazelnut crisp, and return the entire assembly to the freezer for entremets assembly.
5 Bavaroise Belcolade Selection Amber Cacao-Trace with orange zest
  • Whole milk 450 g
  • Egg yolks 100 g
  • Gelatin sheets 12 g
  • Whipped cream 800 g
  • Fresh orange zest 5 g
  • Poach milk, orange zest, and egg yolks at 85°C, similar to a bavaroise.
  • Immediately add previously soaked gelatin to stop cooking.
  • Strain the mixture onto Belcolade Selection Amber Cacao-Trace chocolate, mix, and quickly cool the whole.
  • Once the mixture is cool (between 20 and 23°C maximum), add the whipped cream and finish the mixture using a spatula.
  • Use the cream directly for assembling the entremets in 18 cm plastic molds.
  • Freeze the entremets directly after assembly.
6 Belcolade Selection Amber Cacao-Trace Glaze
  • Whole milk 150 g
  • Heavy cream 35% fat 150 g
  • Glucose 500 g
  • Gelatin sheets 30 g
  • Cold neutral glaze 1000 g
  • Mix cream with milk and glucose and bring it to a boil.
  • Pour directly over Belcolade Selection Amber Cacao-Trace chocolate and mix the whole using a whisk.
  • Add melted and previously soaked gelatin.
  • Heat the neutral glaze to 40°C and pour it into the previous mixture.
  • Blend everything with a hand mixer until completely homogeneous.
  • Strain the glaze and cover it with cling film touching the surface.
  • Chill at 4°C until fully set.
  • Use the glaze between 35 and 38°C maximum on a frozen surface.
7 Assembly
  • Pour Belcolade Selection Amber Cacao-Trace bavaroise into an 18 cm plastic mold at 200 g per mold.
  • Place the inserts directly into the bavaroise and press down to bring the bavaroise up to the edge of the mold.
  • Freeze the entremets directly after assembly.
  • After freezing the entremets, demold and glaze them with melted Belcolade Selection Amber Cacao-Trace glaze at a maximum of 38°C.
  • Decorate according to your preference.

Created by Stéphane Leroux in collaboration with Fatma Hussen, Pastry Student

Mokamba is an entremet that harmonizes the sweetness of Belcolade Selection Amber Cacao-Trace chocolate with a robust coffee flavor. The addition of orange zest subtly and delicately connects these two delightful flavors.

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