Ingredients

Group 1
Ingredient
KG
Pettina Chocolate Cake Mix
3.000
Butter
0.300
Instant Clearjel
0.040
Total Weight: 3.340
Group 2
Ingredient
KG
Egg
0.800
Water (Variable)
1.000
Total Weight: 1.800
Group 3
Ingredient
KG
Cherries
0.800
Total Weight: 0.800

Method

1. Place Group 1 in mixing bowl and whisk for 2-3 minutes on 2nd speed to rub butter through dry
ingredients.
2. DO NOT FORM A PASTE.
3. Add half of Group 2 to mixing bowl.
4. Whisk for 1 minute on low speed.
5. Scrape down.
6. Add the balance of Group 2.
7. Whisk for 5 minutes on top speed, then for 2 minutes on 2nd speed.
8. During the last few seconds of mixing, add Group 3.
9. Finish folding Group 3 by hand.
10. Oven temperature 190°C.
11. To finish ice with pale maraschino icing.

Yield

Place half a cherry on diagonal corners of the bar. Place chocolate shavings down the middle of the bar.

Ingredients

Group 1
Ingredient
KG
Pettina Chocolate Cake Mix
3.000
Butter
0.300
Instant Clearjel
0.040
Total Weight: 3.340
Group 2
Ingredient
KG
Egg
0.800
Water (Variable)
1.000
Total Weight: 1.800
Group 3
Ingredient
KG
Cherries
0.800
Total Weight: 0.800

Method

1. Place Group 1 in mixing bowl and whisk for 2-3 minutes on 2nd speed to rub butter through dry
ingredients.
2. DO NOT FORM A PASTE.
3. Add half of Group 2 to mixing bowl.
4. Whisk for 1 minute on low speed.
5. Scrape down.
6. Add the balance of Group 2.
7. Whisk for 5 minutes on top speed, then for 2 minutes on 2nd speed.
8. During the last few seconds of mixing, add Group 3.
9. Finish folding Group 3 by hand.
10. Oven temperature 190°C.
11. To finish ice with pale maraschino icing.

Category

Category

Bakery, Patisserie