Triple Chocolate Mini Loaves
Ingredients
- 35g Cacao Barry Noir Intense Cocoa Powder (SCC1462)
- 175g Salted Butter
- 140g Self-Raising Flour
- 175g Light Brown Sugar
- 2g Baking Powder
- 85g Ground Almonds
- 100g Milk
- 150g Whole Egg
- 1tsp Vanilla Extract (SCF1078)
- 140g Callebaut Dark Compound Coating (SCC1503)
- 1g Xanthan Gum
- 100g Callebaut 811 Crema (SCM290)
Method
Indulge in decadent triple chocolate with these adorable mini loaves! Combining black cocoa powder and ground almonds, with Callebaut 811 Crema, these tempting treats are quick and easy to whip up, and will have your customers queuing outside the door. They can even be made vegan by swapping the milk, butter and egg for vegan alternatives!
How to Make Triple Chocolate Mini Loaves:
For the Sponge
- Preheat the oven to 160*C (fan) and grease a mini loaf mould, using melted butter
- Mix together the butter and sugar, until pale
- Add the flour, Cacao Barry Noir cocoa powder, baking powder, ground almonds and xanthan gum, mixing until a paste is formed
- Add the egg, milk and vanilla, stirring until fully combined
- Add the melted dark coating and mix until dispersed
- Pour the batter into the loaf tin, and bake at 160*C, for 15-20 minutes
- After 15 minutes, test the bake with a skewer
- Once baked, take out of the oven and allow to cool for 5-10 minutes before transferring to a cooling rack
- Once fully cooled, decorate and store in an airtight container
For the Topping
- Gently warm the 811 Crema in the microwave for around 10-20 seconds (850W)
- Transfer into a stand mixer with a whisk attachment, and whip until aerated slightly
- Place the icing in a piping bag with a piping nozzle of choice and pipe on to the cooled, baked sponges
- TIP: Add Spice Drops of your choice to create a whole new flavour experience!
Enjoyed this recipe? Why not give white chocolate mini loaves a try? Swap the black cocoa powder for Van Houten White Chocolate Powder and use Callebaut White Coating instead of dark, then top with Callebaut W2 Crema!
Approximate costs
Add ingredients to your order
Keylink
Tahitian Vanilla Flavour Burst
Water-Soluble
SCF1078
Water soluble and heat-stable. Adds a hint of pigment to light-coloured substances. We recommend you use a teaspoon to m...
In-stock: 10
Cacao Barry
Cacao Barry Cocoa Powder; Noir
Deep Black; Fat 10-12%
SCC1462
Deep, strong cacao taste An intense cacao taste with high bitterness makes this cacao powder the ideal option for baker...
In-stock: 688
Barry Callebaut
Callebaut Dark Compound Coating; Non-Hydrogenated Fat
Easymelt Chips; Minimum Cocoa Solids 12%
SCC1503
Classic dark flavour Sure to be an all-round crowd pleaser, this dark coating offers a smooth melt and is perfect for e...
In-stock: 9
Callebaut
Callebaut 811 Crema
Post-bake chocolate filling
SCM290
Fill your croissants, pastries and mini tarts with the iconic taste of Callebaut 811 dark chocolate! Callebaut&rs...
In-stock: 16