Mokamba
This Mokamba recipe unleashes the potential of your Belcolade chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.belcolade.com.
Cooking tools:
- Springform pan
- Piping bag
- Offset spatula
- Hand mixer
- Instant-read thermometer
- Kitchen scale
- Cake ring
- Oven
- Refrigerator
- Freezer
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plastic wrap
Ingredients
- Egg whites 270 g
- Caster sugar 140 g
- White almond powder 120 g
- Raw hazelnut powder 120 g
- Icing sugar 190 g
- Flour 45 g
- Belcolade Selection Amber Cacao-Trace 100 g
- Praliné Collection Hazelnut IGP Piémont 62% 180 g
- Pralirex Hazelnut 180 g
- Melted hazelnut butter 50 g
- Crousticrepe 180 g
- Whole eggs 500 g
- White almond powder 380 g
- Caster sugar (part 1) 380 g
- Flour 100 g
- Melted butter 80 g
- Egg whites 330 g
- Caster sugar (part 2) 50 g
- Heavy cream 35% fat 750 g
- Coffee beans 45 g
- Caster sugar (part 1) 150 g
- Egg yolks 180 g
- Caster sugar (part 2) 75 g
- Instant coffee 6 g
- Gelatin sheets 7 g
- Whole milk QS
- Belcolade Selection Amber Cacao-Trace 400 g
- Whole milk 450 g
- Egg yolks 100 g
- Gelatin sheets 12 g
- Whipped cream 800 g
- Fresh orange zest 5 g
- Belcolade Selection Amber Cacao-Trace 1000 g
- Whole milk 150 g
- Heavy cream 35% fat 150 g
- Glucose 500 g
- Gelatin sheets 30 g
- Cold neutral glaze 1000 g
