Complexity level  


Chocolate Canelé


1 Chocolate Canelé
  • Whole Milk 1000 g
  • Butter 50 g
  • Vanilla Pod
  • Plain White Flour 150 g
  • Corn Starch 70 g
  • Sugar 500 g
  • Whole Eggs 100 g
  • Egg Yolk 100 g
  • Brown Rum 40 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace QS
  • Boil the milk and butter, and add the vanilla pod.
  • Whip the flour, cornstarch, sugar, eggs, egg yolk and rum with a whisk until a smooth mass. Add the hot milk composition to the chocolate, mix and pour slowly into the egg mass.
  • Give it a quick mix and pour it into a container. Chill the mixture for 24 hours at 4°C.
  • Bake in a Canelé mold, greased with a thin layer of Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace, at 190°C for around 50 minutes.

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