Plant Forest Gateau


Working Method


Using a planetary mixer combine the Satin Vegan Chocolate complete, oil and water. Mix for 2 minutes on a slow speed and for 3 minutes on a medium speed.

Deposit into a lined 18x15 baking tray. Bake at 180°c for 20 minutes.

Once cooled cut into 2cm cubes.

Add 4 cubes to a verrine and top with 4 Morello cherries with some of the liqueur.


White Chocolate Mousse

Heat the 1st plant-based cream to 85°c and pour onto the Belcolade Selection W. Plant-Based Cacao-Trace chocolate. 

Mix with a spatula to form a ganache. When the ganache reaches 35°c and the 2nd plant-based cream is whipped to soft peaks, blend to combine.

Pipe 40g of mousse over the cherry layer in each verrine.

Finish with a generous dusting of cocoa powder and a Belcolade Selection W. chocolate seal.

Composition & Decoration

1. Chocolate Cake

2. Griottines

3. White Chocolate Mousse

4. Cocoa Powder

5. Chocolate Decoration


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