Mocha Macadamia Bars


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.