Passion Fruit Chocolate



Storage temperature: Refrigerator temperature (2-10°C)

Shelf life: 5 days


- Put all ingredients in a mixing machine and beat on slow speed for 2 minutes 

- Then beat medium speed for 2 more minutes 

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

- Bake at 180°C for time 18-22 minutes

Chocolate Ganache

- Heat whipping to 80°C then add chocolate and mix well 

- Let the mixture cool and stir 

- Use a hand mixer to blend until smooth, cool and add the wine mixture

Cake Filling

- Cook whipping cream, then put the tea in and incubate for 10-15 minutes 

- Strain the tea and put in passion fruit juice, cook at 80°C and then add chocolate, stir until it melts, use hand mixer to blend for a smooth, glossy mixture. Put the wine in 

- Finally, add the whipped cream to the chocolate and wine mixture

The cake cream
- Add the chocolate ganache to the whipping cream and topping slowly, whipped mixture

Chocolate Cake Toppings

- Heat whipping at 80°C then add chocolate and mix well 

- Allow the mixture to cool at 35°C, stir in the butter, and use a hand mixer to blend until smooth 

- Finally, add the wine to the mixture 

- Coating chocolate ganache

Passion Fruit Chocolate

Complexity level:  

- Total recipe weight: 2994 gr 

- Weight of each cake: 1200 gr 

- Quantity: 2 pieces