Batter:

• MELLA CAKE MIX: 1.000 kg
• Vegetable Oil: 0.400 kg
• Water: 0.400 l
• Total weight: 1.800 kg

Mixing time: 4 - 5 minutes, High speed

Baking temperature: 160 °C – 170° C

Baking time: 25 minutes

Instructions for use: Mix all the ingredients together at high speed until a soft homogeneous batter is achieved. Spread the dough on the trays and let it bake.

Hazelnut & Milky Chocolate Mousse:

• LUBECA IVORY COAST 35%-MILKY DROP: 0.600 kg
• MELLA GOURMET WHIP: 0.450 kg
• NNDF 50% FINE ROASTED HAZELNUT PRALINE: 0.150 kg
• Butter: 0.025 kg
• Gelatine leaves: 0.010 kg
• Total weight: 1.235 kg

Instructions for use: Soak gelatine leaves in ice and cold water until they soften. Heat MELLA GOURMET WHIP until it starts boiling. Add softened gelatine leaves and LUBECA IVORY COAST 35%-MILKY DROP. Whisk the MELLA GOURMET WHIP until soft-peak point then add to the warm mixture (when mixture’s temperature reaches 35° C).

Crunchy Biscuit Layer:

• SNC CHOCOLATE HAZELNUT CREAM 10%: 0.250 kg
• Petibor: 0.150 l
• Total weight: 0.350 kg

Instructions for use: Mix all the ingredients together. Apply it on the top of cake layers.

Milky Chocolate Glaze:

• LUBECA IVORY COAST 35%-MILKY DROP: 0.300 kg
• MELLA GOURMET WHIP: 0.200 kg
• Glucose: 0.300 kg
• Caster Sugar: 0.300 kg
• Water: 0.150 L
• Gelatine mass: 0.150 kg
• Golden dust: 0.001 kg
• Total weight: 1.401 kg

Instructions for use: Heat MELLA GOURMET WHIP, sugar, glucose, and water on the stove until 102° C. Add gelatine mass and LUBECA IVORY COAST 35%-MILKY DROP. Homogenize the mixture with a hand-blender for 1 minute. Let it rest for 24 hours at +4° C in the fridge then heat the glaze on the bain-marie until 32-35° C and cover the frozen cake with warm glaze.