Triple Chocolate Mini Loaves

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 

1. Preheat the oven to 160*C (fan) and grease a mini loaf mould, using melted butter 
2. Mix together the butter and sugar, until pale 
3. Add the flour, Cacao Barry Noir cocoa powder, baking powder, and ground almonds, mixing until a paste is formed 
4. Add the egg, milk and vanilla, stirring until fully combined 
5. Add the melted Premium Dark Compound Coating and mix until dispersed 
6. Pour the batter into the loaf tin, and bake at 160*C, for 15-20 minutes 
7. After 15 minutes, test the bake with a skewer 
8. Once baked, take out of the oven and allow to cool for 5-10 minutes before transferring to a cooling rack
9. Once fully cooled, decorate and store in an airtight container 

For the Topping 

1. Gently warm the 811 Crema in the microwave for around 10-20 seconds (850W) 
2. Transfer into a stand mixer with a whisk attachment, and whip until aerated slightly 
3. Place the icing in a piping bag with a piping nozzle of choice and pipe on to the cooled, baked sponges 
4. 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 White Compound Coating instead of dark, then top with Callebaut W2 Crema!