Valentine’s Day is more than just a date on the calendar; it’s a reminder that love, in all its forms, deserves to be celebrated with tenderness and care. It’s a day to express those feelings that are often left unspoken, and what better way to do that than through the sweet simplicity of a homemade cake, crafted with love and devotion for someone who holds your heart.
On this day dedicated to affection, Puratos India presents Valentine’s Delight, a recipe designed to capture the essence of love in every bite. This irresistible creation perfectly marries the joy of indulgence with the goodness of healthy ingredients, ensuring that love is not only tasted but felt. With Puratos’ keen insight into what makes hearts flutter, bakers can now bring to life a treat that’s as delightful in flavor as it is in thoughtfulness.
Valentines Delight recipe is a composition of Tegral Satin Red Velvet Egg-free, Topfil Cherry 50%, Belcolade Noir Selection, Carat Coverlux chocolate, and Bavarois. Topfil is a range of delicious natural fruit filling with up to 50% fruit content that offers a perfect solution for customers looking for healthy food with high nutritional value. Tegral Satin Red Velvet Egg-Free is an all- purpose egg-free premix with notes of chocolate and cheese that give you the perfect American Red Velvet cake.
Belcolade Noir Selection is a 55% dark chocolate reference offering a perfect balance between bitterness & sweetness. Carat Coverlux is the hard compound chocolate with an excellent chocolate taste.
Your customers will slice into this delicious heart-shaped cake to reveal rich fruit filling and chocolate mousse running through the center. With chocolates heavenly divine and hearts purely romantic, Puratos Valentine’s Delight is a perfect delicacy for your loved ones.
Recipe:-
Red Velvet Base :
| Mix Premix & Water at slow speed for 1 minute & then at high speed for 4 minutes with paddle attachment.
Add Oil & mix at medium speed for 2 minutes or till the oil dissolves. Spread the bIatter on a silicon sheet & bake at 180°C for 7-8 minutes or till baked. Once baked & cooled, cut into heart shapes using cutter. (size should be 1 cm smaller than the heart shape silicon mould)
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Chocolate Mousse :
| Pipe Topfil Cherry in small round portions in a silicon mould & freeze till it sets hard.
Heat Fresh cream (75°C) . Remove from flame & add Bavarois to it. Mix to make it lumpfree. Reheat the cream & pour over chopped Belcolade Noir Selection, rest for 5 minutes. Mix to form a smooth ganache. Fold the ganache to the lightly whipped cream & mix evenly. Pipe the chocolate mousse ¾ th of the heart shaped silicon mould, insert the frozen Topfil Cherry in the centre & then cover with chocolate mousse. Place Red velvet heart sponge at the end. Freeze the mousse overnight / till it reaches the minus temperature (-22°C). |
Red Cocoa Spray :
| Melt Cocoa Butter & Belcolade Blanc Selection & then mix together.
Add Red Colour to it(as per the colour concentration) & strain once for smooth spray effect.
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Assembly:-
Demould the mousse & spray the coloured dilution.
(mousse should be frozen i.e.,-22°C & Choco spray should be around 35°C).
Put some Brillo Cold Glaze Neutral drops on the mousse as shown in the image.
