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, Medium speed

Baking temperature: 180 °C – 190° C

Baking time: 15 - 20 minutes

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

Milky Chocolate Mousse:

• MELLA GOURMET WHIP: 0.450 kg
• LUBECA IVORY COAST 35%-MILKY DROP: 0.300 kg
• Glucose: 0.050 kg
• Butter: 0.050 kg
• Gelatine leaves: 0.010 kg
• Total weight: 0.810 kg

Instructions for use: Soak gelatine leaves in ice-cold water until they soften. Heat 250 g of MELLA GOURMET WHIP and butter until boiling. Add softened gelatine leaves and LUBECA IVORY COAST 35%-MILKY DROP. Whisk the remaining 200 g of MELLA GOURMET WHIP to soft peaks, then add to the warm mixture when its temperature reaches 30° C.

Velvet Chocolate Cover:

• LUBECA IVORY COAST 35%-MILKY DROP: 0.500 kg
• LUBECA COCOA-BUTTER CHIPS: 0.500 l
• Total weight: 1.000 kg

Instructions for use: Melt and combine all ingredients, then cool the mixture to 30° C. Spray the chocolate all around the frozen cake for a velvet finish.