Mocha Macadamia Bars

Ingredients

Grams
Moist Mocha cake
Tegral Satin Moist Mocha Cake 500
Eggs 200
Oil 200
Water 100
Macadamia Nuts 100
Moist Mocha cake total 1100
Belcolade Ganache
Belcolade Noir 500
Chantypak 500
Unsalted butter 50
Belcolade Ganache total 1050

PROCEDURE: Moist Mocha cake
  • Mix all the ingredients except macadamia nuts using paddle attachment for 4-5 minutes at medium speed until homogenous batter.  Pour the mixture in an  12” x 16” x 1” jellyroll pan with a greaseproof liner. Sprinkle macadamia nuts on the mocha batter. Bake at 180⁰C for 20-25 minutes or until a cake tester inserted in the center of the cake comes  out clean . Let it cool.
  • Pour and spread the Belcolade ganache on top of the mocha cake. Chilled for an hour before slicing into bars. Melt Carat Dark Coins to use as chocolate decorations.

PROCEDURE: Belcolade Ganache
  • Heat the Chantypack in a saucepan until simmering.
  • Pour the warm cream into the stainless bowl with Belcolade Noir. Mix until well blended using wire whisk.
  • Lastly add cold butter into the ganache.