Chocolanté Maki Roll

Ingredients

Grams
Sponge Base
Tegral Sponge 500
Eggs 500
Oil 125
Water 125
Sponge Base total 1250
Chocolante Ganache Filling
Chantypak 500
Chocolanté Philippines 62% 400
Chocolante Ganache Filling total 900
Cream Filling
Splendid 300
Cream Filling total 300
Coating
Harmony Sublimo 100
Crushed Banana Chips 300
Coating total 400

Working Method

Sponge Base
  • Mix all ingredients except oil for 3 minutes at low speed.
  • Shift to high speed and whip for 4 minutes or until ribbon stage.
  • Shift to low speed and gradually add oil and mix for another 2 minutes.
  • Divide the batter in two then transfer to 12x16 jelly roll pan (625 grams per jelly roll pan).
  • Bake at 190 degree Celcius top heat and 180 degree Celcius bottom heat for 10 minutes or until a cake tester inserted comes out clean.
  • Let it cool then evenly spread Chocolante ganache and Splendid then roll and let it chill.
  • Glaze with a thin layer of Sublimo and roll into crushed banana chips and sesame seeds.

Chocolante Ganache Filling
  • Bring Chantypak to simmer then remove from heat.
  • Fold in Chantypak with Chocolante then mix until smooth.
  • Let it cool.

Cream Filling
  • Whip Splendid at low speed until it reaches medium-stiff peaks.

About this recipe

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