Try your hands at making indulgent Goji Berry Cocoa Tea Cake; Dark Chocolate Ganache; Chocolate Creamy; Chocolate Soil; Chia Seed Cocoa Sable Tart; developed by our award-winning culinary team at Fairmont Singapore & Swissôtel The Stamford.

Ingredients for Chocolate Creamy:

1. 110g Whipped Cream Liquid
2. 14g Glucose
3. 14g Tremoline
4. 190g Araguani 72% Dark Chocolate
5. 240g Whipped Cream Liquid

Method:

1. Heat cream, glucose and Tremoline in a pot and bring it to a boil.
2. Pour the boiling mixture in small amounts to the Araguani dark chocolate.
3. Pour in 240g of whipped cream to the chocolate mixture and stir till combined.
4. Keep mixture overnight in the chiller

Ingredients for Chocolate Soil:

1. 2g Baking Soda
2. 144g Cake Flour
3. 1g Sea Salt
4. 24g Cocoa Powder
5. 100g Dark Brown Sugar 
6. 120g Butter

Method:

1. Place all ingredients in a bowl and mix well.
2. Bake in oven at 160°C for 30 minutes.

Ingredients for Chia Seed Cocoa Sable Tart:

1. 41g Almond Powder
2. 78g Corn Flour
3. 26g Cocoa Powder
4. 245g Cake Flour
5. 2g Sea Salt 136g Icing Sugar
6. 143g Butter
7. 79g Whole Egg
8. 20g Chia Seed

Method:

1. Place all ingredients in a bowl and mix well.
2. Roll dough mixture to thickness of 3mm.
3. Use round cookie cutter to cut the tart shells.
4. Bake with dome silicon mould at 160°C for 20 minutes.

Dark Chocolate Goji Berry Tea Cake Recipe Kit (15 pcs)
Difficulty Level: Easy * | Time: 30 Minutes Ingredients for Goji Berry Cocoa Tea Cake (Watch Tutorial Video):

1. 100g Butter
2. 80g Lakanto Sugar
3. 120g Whole Eggs
4. 10g Cake Flour
5. 40g Cocoa Powder
6. 80g Almond Powder
7. 80g Dry Goji Berry

Method:

1. Mix all dry ingredients together.
2. Add whole egg to the dry ingredients and mix well.
3. Bake in silicon mould with 160˚C for 20 minutes.

Ingredients for Dark Chocolate Ganache:

1. 60g Whipped Cream
2. 180g Glucose
3. 120g Lakanto Sugar
4. 60g Manjari 64% Dark Chocolate
5. 180g Butter

Method:

1. Heat cream, glucose and lakanto sugar in a pot and bring it to a boil.
2. Pour boiling cream to Manjari Chocolate and stir well.
3. Lastly, add butter to the mixture and keep in room temperate overnight