5 colors of travelling cake
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The future of chocolate is colorful with the 5 Colors of Chocolate! Chefs should reimagine and play around with their favorite recipes with a colorful twist. Finishing with chocolate decorations will set you apart from the rest... make it extraordinary with color, flavor, and texture!
The future of chocolate is colorful with the 5 Colors of Chocolate! Chefs should reimagine and play around with their favorite recipes with a colorful twist. Finishing with chocolate decorations will set you apart from the rest... make it extraordinary with color, flavor, and texture!
Shelf life:
7 days
Conservation:
+3 Celsius
Containing: 18 Components

Basic mix

Ingredients: Basic mix

  • 11.8 oz
    82% Butter
  • 9.7 oz
    raw sugar
  • 1 piece(s)
    Vanilla pod
  • 11.2 oz
    Egg
  • 10.1 oz
    Flour T55
  • 7.3 oz
    almond powder
  • 0.3 oz
    Baking powder

Preparation: Basic mix

  1. Sift the flour, baking powder & almond powder together and keep aside.
  2. Add into the mixing bowl the butter with the raw sugar and vanilla seeds.
  3. Cream the butter using the paddle at the beginning for 2min and then replace it with a whisk.
  4. Allow it to cream for at least 10 min.
  5. During this process, stop the mixer and scrape down the butter from the edge of the mixing bowl and continue whipping.
  6. Repeat this process 3 to 4 times to make sure you creamed the butter properly.
  7. Once the butter is fully creamed into a very white and fluffy texture, it is ready for the next step.
  8. Alternatively add the eggs and the dry ingredients to prevent the butter from splitting while mixing in low speed.
  9. Once this process done, stop the mixer and mix well the batter using a hand spatula.
  10. Divide the batter into 5 bowls according to the referred weight below:

811 Dark chocolate cake - 250 gr batter
823 Milk chocolate cake – 250 gr batter
W2 white chocolate cake – 300 gr batter
Gold chocolate cake – 250 gr batter
Ruby chocolate cake – 300 gr batter

CALLEBAUT RB1 RUBY CHOCOLATE GOURMAND GLAZE

Ingredients: CALLEBAUT RB1 RUBY CHOCOLATE GOURMAND GLAZE

Preparation: CALLEBAUT RB1 RUBY CHOCOLATE GOURMAND GLAZE

  1. Melt the chocolate.
  2. Add the oil & nuts and mix well.
  3. Glaze at 320
  4. Place the decoration immediately on top before the gourmand glaze sets.

*For the decoration please refer to the finishing details below:

CALLEBAUT W2 WHITE CHOCOLATE GOURMAND GLAZE

Ingredients: CALLEBAUT W2 WHITE CHOCOLATE GOURMAND GLAZE

Preparation: CALLEBAUT W2 WHITE CHOCOLATE GOURMAND GLAZE

  1. Melt the chocolate.
  2. Add the oil & nuts and mix well.
  3. Glaze at 320 Immediately place the decoration on top before the gourmand glaze sets.

*For the decoration please refer to the finishing details below:

RUBY CHOCOLATE GANACHE

Ingredients: RUBY CHOCOLATE GANACHE

Preparation: RUBY CHOCOLATE GANACHE

  1. Bring to a boil cream, dextrose, and glucose in a saucepan.
  2. Cool down to 80d, pour into jar with Callebaut RB1 ruby callets.
  3. Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
  4. Allow it to crystalize overnight at room temperature or at 180.
  5. Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
  6. Next step is to dip into the gourmand glaze.

GOLD CHOCOLATE GANACHE

Ingredients: GOLD CHOCOLATE GANACHE

Preparation: GOLD CHOCOLATE GANACHE

  1. Bring to a boil cream, dextrose, and glucose in a saucepan.
  2. Cool down to 80d, pour into jar with Callebaut Gold Callets.
  3. Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
  4. Allow it to crystalize overnight at room temperature or at 180.
  5. Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
  6. Next step is to dip into the gourmand glaze.

Please refer to the gourmand recipe below.

WHITE CHOCOLATE & VANILLA GANACHE

Ingredients: WHITE CHOCOLATE & VANILLA GANACHE

Preparation: WHITE CHOCOLATE & VANILLA GANACHE

  1. Bring to a boil cream, dextrose, and glucose in a saucepan.
  2. Cool down to 80d, pour into jar with Callebaut W2 Callets and cocoa butter.
  3. Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
  4. Allow it to crystalize overnight at room temperature or at 180. Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
  5. Next step is to dip into the gourmand glaze.

Please refer to the gourmand recipe below.

MILK CHOCOLATE GANACHE

Ingredients: MILK CHOCOLATE GANACHE

Preparation: MILK CHOCOLATE GANACHE

  1. Bring to a boil cream, sorbitol, glucose, dextrose and butter in a saucepan.
  2. Cool to 80d pour into jar filled with Callebaut 823.
  3. Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
  4. Allow it to crystalize overnight at room temperature or at 180.
  5. Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
  6. Next step is to dip into the gourmand glaze.

Please refer to the gourmand glaze recipe below.

GANACHES "RECIPE FOR 2 CAKES EACH 811 DARK CHOCOLATE GANACHE"

Ingredients: GANACHES "RECIPE FOR 2 CAKES EACH 811 DARK CHOCOLATE GANACHE"

Preparation: GANACHES "RECIPE FOR 2 CAKES EACH 811 DARK CHOCOLATE GANACHE"

  1. Bring to a boil cream and milk with butter and inverted sugar.
  2. Pour the liquid at 75d into jar filled with Callebaut 811 callets.
  3. Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
  4. Allow it to crystalize overnight at room temperature or at 180.
  5. Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
  6. Next step is to dip into the gourmand glaze.

Please refer to the gourmand glaze recipe below:

SYRUP FOR THE CAKES

Ingredients: SYRUP FOR THE CAKES

  • 3.5 oz
    water
  • 3.5 oz
    sugar

Preparation: SYRUP FOR THE CAKES

  1. In a saucepan add the water and the sugar.
  2. Bring to a boil.
  3. Keep it aside.
  4. Once the cakes come out from the oven, soak them with syrup on top slightly using a brush.

*This will help to keep them moist and will soft the top which is drying from the baking.

CALLEBAUT RB1 RUBY & RASPBERRY CAKE

Ingredients: CALLEBAUT RB1 RUBY & RASPBERRY CAKE

  • 10.6 oz
    Basic mix
  • 2.6 oz
    Raspberry

Preparation: CALLEBAUT RB1 RUBY & RASPBERRY CAKE

  1. Pipe 150 gr approximately of basic mix into the baking mould.
  2. Then add a layer of frozen raspberries.
  3. Pipe again 150 gr of basic mix.
  4. Add again a layer of frozen raspberries and slightly press them.
  5. Bake at 160C for 20 min and reduce the temperature at 150C for another 30 min. approximately.

*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.

CALLEBAUT GOLD CHOCOLATE DATES & CAKE

Ingredients: CALLEBAUT GOLD CHOCOLATE DATES & CAKE

Preparation: CALLEBAUT GOLD CHOCOLATE DATES & CAKE

  1. Chop the dates to small cubes
  2. Dust and coat the dates with flour well.
  3. In a bowl add the caramel with the cream slightly melt it for 10 seconds in a microwave.
  4. Add the basic mix into and fold.
  5. Add the chopped dates into the basic mix and fold.
  6. Place 375 gr into the baking mould.
  7. Bake at 150C for 45 minutes approximately.

*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.

CALLEBAUT W2 WHITE CHOCOLATE VANILLA & PECAN CAKE

Ingredients: CALLEBAUT W2 WHITE CHOCOLATE VANILLA & PECAN CAKE

  • 10.6 oz
    Basic mix
  • 2.6 oz
    Pecan nuts ( roasted & chopped)

Preparation: CALLEBAUT W2 WHITE CHOCOLATE VANILLA & PECAN CAKE

  1. Add the pecan nuts into the basic mix and fold.
  2. Place 375 gr into the baking mould.
  3. Bake at 150C for 45 minutes approximately.

*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.

CALLEBAUT 823 MILK CHOCOLATE PISTACHIO & APRICOT CAKE

Ingredients: CALLEBAUT 823 MILK CHOCOLATE PISTACHIO & APRICOT CAKE

Preparation: CALLEBAUT 823 MILK CHOCOLATE PISTACHIO & APRICOT CAKE

  1. Dust and coat well the dried apricots with some flour.In a bowl add the milk together with the chocolate callets and microwave it for 30 sec at least.
  2. Mix it using a hand whisk until a ganache forms.
  3. Add the cocoa powder into and mix again.
  4. Add the eggs and mix. Form a paste
  5. Mix together with the basic mix well.
  6. Add the apricot cubes and the chopped pistachio nuts
  7. Place 390 gr into the baking mould.
  8. Bake at 150C for 45-50 minutes approximately.

*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.

CALLEBAUT 811 DARK CHOCOLATE CAKE CANDIED ORANGE & GIANDUJA

Ingredients: CALLEBAUT 811 DARK CHOCOLATE CAKE CANDIED ORANGE & GIANDUJA

Preparation: CALLEBAUT 811 DARK CHOCOLATE CAKE CANDIED ORANGE & GIANDUJA

  1. Dust and mix well the candied orange with some flour.
  2. In a bowl add the milk together with the chocolate callets and microwave it for 30 sec at least.
  3. Mix it using a hand whisk until a ganache forms.
  4. Add the cocoa powder into and mix again.
  5. Add the eggs and mix. Form a paste.
  6. Mix together with the basic mix well.
  7. Add the candied orange and the GIA chocolate gianduja Place 390 gr into the baking mould.
  8. Bake at 150C for 45-50 minutes approximately.

*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.

CAKE FINISHING

Preparation: CAKE FINISHING

Once you dip the cake, immediately place five butter curls irregularly and sprinkle some crispearls on top.

You can make your favorite combination or please refer to the video accordingly.

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