Chocolanté Maki Roll


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

Complexity level: