Complexity level  

CT C501

Passion Forage


1 Chocolate and Grain Cake
  • 230 g
  • Organic Butter 210 g
  • Organic Whole Eggs 375 g
  • Organic Granulated Sugar 240 g
  • Organic All-Purpose Flour 120 g
  • Organic Puffed Brown Rice 65 g
  • Organic Roasted Black Sesame Seeds 25 g
  • Soften the butter at room temperature and add the melted Belcolade Noir Origins Papua New Guinea at 35°C.
  • Mix until smooth and pour the mixture into a bowl for a whipping machine and whisk.
  • In a separate mixer, whip eggs and slowly add sugar until it forms ribbons.
  • Add the whipped egg mixture to the butter-chocolate mixture.
  • Once combined, add the sifted flour.
  • Spread out this cake batter to 6 mm on a baking tray covered with baking paper and sprinkle puffed rice and sesame seeds on top.
  • Bake at 180°C for 6 minutes.
  • Cut to the desired ring size.
2 Creamy Mud
  • 330 g
  • Organic Double Cream 35% 500 g
  • Organic Whole Milk 500 g
  • Organic Egg Yolks 200 g
  • Organic Granulated Sugar 75 g
  • Bring the milk and double cream to 85°C.
  • Pour into the egg yolks and sugar and cook to 82.5°C.
  • Pour through a sieve onto the Belcolade Noir Origins Papua New Guinea 73% Organic Cacoa-Trace and mix until homogeneous. 
  • Pipe 5 mm of Creamy Mud on top of the Chocolate and Grain Cake and leave to cool in fridge for 30 min. before freezing.
3 Passion Fruit Protein Caramel
  • Organic Coconut Sugar 80 g
  • Organic Agave Syrup 50 g
  • Organic Fresh Passion Fruit Puree 200 g
  • Organic Double Cream 35% 165 g
  • 180 g
  • Organic Butter 65 g
  • Plant Protein 8 g
  • Heat up the passion fruit puree. Heat up double cream separately.
  • Make a dry semi-dark caramel using the agave syrup and coconut sugar at 140°C. Add the heated passion fruit puree and cook until the sugar dissolves.
  • Add the heated double cream step by step, and then add butter and plant protein. When the caramel reaches 75°C, pass through a sieve directly onto the Belcolade Selection Noir 63 Organic Cacao-Trace. Mix well. Allow to crystalize in cooler.
  • Gently heat up to 26°C. Pipe a 5 mm layer on the other components.
4 Milk Chocolate Chantilly
  • Organic Cream 35% 485 g
  • 205 g
  • Heat up the cream to 60°C, pour onto the Belcolade Lait Origins Papua New Guinea 39 Organic Cacao-Trace and mix well to obtain a homogeneous texture.
  • Leave to cool for 12 hours in the fridge.
  • Before piping, whip to desired consistency.
5 Chocolate Shortcrust
  • 57 g
  • Organic Butter 164 g
  • Organic All-Purpose Flour 248 g
  • Organic Coconut Sugar 47 g
  • Organic Sea Salt 4 g
  • Organic Egg Yolks 20 g
  • Organic Double Cream 35% 24 g
  • Mix cold butter with the paddle attachment in a mixer and add the melted Belcolade Origins Noir Papua New Guinea Cacao-Trace at 35°C. Mix until combined. 
  • Add all dry ingredients and mix to obtain a dough form. 
  • Add the egg yolks and double cream and work until combined. Do not over-mix. Leave to rest in a cooler for a minimum of 1 hour.
  • Make a sheet to the desired thickness (3 mm) and cut it to the desired size.
  • Bake at 165°C on a Silpain for 8-10 minutes until dry and crisp.
6 Build-up

Put a layer of the baked Chocolate and Grain Cake in a circle of 6 cm diameter and pour a 5 mm layer of the Creamy Mud on top. Leave to set. Put a 5 mm layer of the passion fruit protein caramel on top of this and leave to set. Decorate the circle tart with a chocolate ring made out of Belcolade Organic Noir 63 Cacao-Trace and put a chocolate shortcrust on top. Whip the chantilly and decorate the tart. Put some fresh passion fruit puree on top.

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