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Truffles ( Created by Jean-Pierre Wybauw - Technical advisor - Chocolate Academy Belgium)



  • Beat the butter until light and fluffy
  • Melt the honey callets leave to cool to around 35 degrees and mix with the butter
  • Beat until you have a stiff and light mixture.
  • Pipe out into truffle shapes and leave to set overnight
  • Temper the dark chocolate dip the truffle filing into the chocolate and roll in chocolate shavings

Black Forest (Created by Alexandre Bourdeaux - Technical advisor - Chocolate Academy Belgium)


  • 150g Dark chocolate extra bitter 70-30-38 Product Code: BC.703010 or BC.70302X10
  • 180g Almond paste
  • 160g Egg yolks
  • 300g Egg whites
  • 220g Granulated sugar
  • 800g Cream
  • 130g Caster sugar
  • 10cl Kirsch

Method for Almond and Chocolate Sponge Cake

  • Melt the chocolate to 50 degrees
  • Process in a food mixer almond paste and add the egg yolks a bit at a time
  • Then beat egg whites with the sugar until stiff
  • Mix the chocolate into the almond paste mixture
  • Delicately fold in the egg whites.
  • Pour in baking circles of 4cm high (fill 3/4 full) and bake at 170 degrees for approximately 30 minutes

Method for Whipped cream and Kirsch

  • Whip the cream, caster sugar and kirsch until a soft peak is acheived

Finishing off the Cake

  • When the sponge has colled down, cut into three equal pieces and place a circle of the sponge cake in the bottom drench in the kirsch syrup.
  • Arrange a crown of kirsch whipped cream and finishh with cherries.
  • Repeat this process an then put in freezer for a few minutes remove the pastry from the mould and cover with chocolate shavings.


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HB Ingredients
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