Orange Chocolate Appricot Mousse



Cam & Chia seeds Cake

- Put all ingredients in a mixing machine 

- Mix for 2 minute slow, then move to average speed in 2 minutes 

- Put in a 40*60cm tray lined with baking paper 

- Bake at 180°C for 12-15 minutes

Apricot Chocolate Custard

- Mix Cremyvit with fresh milk by blender in 3 minutes fast, turn off and rest the dough in 5 minutes, then continue to mix in 3 minutes until soft 

- Meting Dark Chocolate, add in to the cremyvit mixture, and mix well 

- Melt gelatine sheets, add in to the above mixture, then add whipping and stir well 

- Add in diced apricots

Vani Mousse

- Mix cremyvit with Fresh Milk by blender, turn off and rest the dough in 5 minutes, then continue to mix in 3 minutes 

- Meting gelatine, and add whipping cream to the mixture


- Melting chocolate, then add cocoa butter 

- Add food coloring and use the blender to stir 

- Put it in the sprayer at a temperature of 35-37°C

Shaping & Decoration

- After the cake is cooled, use an 16cm round mold, press the cake 

- Put one by one: cake -> chocolate custard 

- Put vani mousse into 18cm mold, then add cake and chocolate mousse into 

- Freezing in 4 hours 

- Spraying chocolate into the cake

Orange Chocolate Apricot Jam

- Weight of each cake: 1300 gr 

- Quantity: 3 pieces

- Storage temperature: Refrigerator temperature (5-10°C)

- Shelf life: 5 days