Batter:

• MELLA MOIST CHOCOLATE MIX: 1.000 kg
• Whole egg: 0.400 kg
• Vegetable Oil: 0.400 kg
• Water: 0.200 l
• Total weight: 2.000 kg

Mixing time: 3 - 5 minutes, High speed

Baking temperature: 150 °C – 160° C

Baking time: 40 minutes

Instructions for use: Mix all the ingredients together until a soft homogeneous batter is achieved. Then pour the mixture into the ring molds and let it bake.

Milky Chocolate Filling Cream:

• LUBECA 37% MILKY CHOCOLATE: 0.300 kg
• Milk: 1.000 kg
• Butter: 0.400 kg
• Caster Sugar: 0.250 kg
• Egg yolk: 0.200 kg
• Flour: 0.070 kg
• Corn starch: 0.070 l
• Total weight: 2.190 kg

Instructions for use: Heat milk, sugar, flour, corn starch, and egg yolk on the stove until 85° C. Then add LUBECA 37% GHANA MILKY CHOCOLATE and butter. Allow it to set in the fridge. Mix the cream in a mixer before use to get the desired volume.

Chestnut Décor Cream:

• MELLA GOURMET WHIP: 0.150 kg
• Chestnut Cream: 0.450 kg
• Smashed Chestnut: 0.150 kg
• Butter: 0.180 l
• Total weight: 0.930 kg

Instructions for use: Mix smashed chestnuts and butter until well combined. Then add MELLA GOURMET WHIP and chestnut cream to it. Use the cream for decoration.