Recipes

Bombe au Chocolate

Our beautiful Bombe au Chocolate, made with Zeelandia premium ingredients, provides dazzle to your final course.

Ingredients

Recipe
150g Neutral Mousse Mix
190g water
750g whipping cream
8g vanilla flavor

Recipe 1 500g
Chocolate Mousse Mix
625g water
2500g whipping cream

Swiss Roll
300g Swiss Roll Choco with Biscamix Choco

Filling
600g Fruitful Cherry

Finishing
600g Miroir Chocolate

Preparation

  1. Put a ball Fruitful Cherry (100 gram a pieces) into the freezer. Herefor you also can use a Flexipan mat (1268).
  2. Mix the Zeesan Neutral, water and Flavour Vanilla. Blend the semi whipped cream or topping carefully with the Zeesan/water mixture.
  3. Pour the bavarian into rings of 10 cm 0.2 cm high. We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
  4. Cut pieces of the choco Swiss Roll with a ring of 14 cm 0. Mix the Zeesan Choco with the water.
  5. Blend the semi whipped cream or topping carefully with the Zeesan/water mixture.
  6. Fill a Zeelandia volume cup of 14 cm 0 with approx. 600 gram bavarian.
  7. Put the Frozen Fruitful Cherry ball the middle of the bavarian.
  8. Place the ring vanilla bavarian onto the choco bavarian and cover with a layer Choco Swiss Roll.
  9. We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
  10. Mix 5% water into the Paletta Miroir Choco and heat at least till 110°F.
  11. Release the bavarian from the Cup and glace with the Paletta Choco Miroir.
  12. Decorate the bombes with Pajets.
  13. Make a decoration with scaldis (see picture).

    Yield 6 pieces