Pastry
Black Forest

Minuta Choco - Black forest, a traditional combination of chocolate, cherries and cream.

Recipe

Group Weight / Volume Product
Roi Blanc 2.000 gr Sponge cake ingredients
Eggs 1.250 gr Sponge cake ingredients
Water 240 gr Sponge cake ingredients
Minuta Cream 400 gr Cream ingredients
Water 1.000 gr Cream ingredients
Roma Top (Vegetable cream) 200 gr Whipped cream ingredients
Casa Cream UHT (Fresh cream) 200 gr Whipped cream ingredients
Minuta Choco 400 gr Chocolate cream ingredients
Water 500 gr Chocolate cream ingredients
Milk 500 gr Chocolate cream ingredients
Sugar 140 gr Chocolate cream ingredients
Roma Top (Vegetable cream) 200 gr Whipped chocolate cream ingredients
Casa Cream UHT (Fresh cream) 200 gr Whipped chocolate cream ingredients
Masca Amarena cherry 1.000 gr Coating ingredients
Water 100 gr Coating ingredients
Arabesque Dark (chocolate) Extra ingredients
Black Line Dried Amarena Extra ingredients
Scaldis Dark (compound chocolate) Extra ingredients
Mont Blanc (water insoluble powdered sugar) Extra ingredients

Preparation

    Use the wire whip to mix all the sponge cake ingredients together at high speed for 6-8 minutes.

    Bake at 185 – 190 °C for 50-60 minutes (on bakery trays).

    Whip both the creams.

    Use a cutter to cut the sponge cakes.

    Assemble by first adding the 1st cream up to the middle of preferred molds, continue with a layer of sponge cake on top and then fill the rest of the molds with the chocolate cream. Finish with a layer of sponge cake on top and then freeze.

    Remove from the molds and cover with the Masca Amarena Cherry coating  (once you have diluted it with water).

    Decorate with Arabesque Dark, Scaldis Dark, Black Line Dried Amarena and Mont Blanc.

Black Forest

Products in this recipe

Minuta Choco

Cold process custard filling with chocolate flavor. It is freeze-thaw stable and extremely flexible and easy to use.