Method - Red Velvet Cake Shop
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 batter on a silicon sheet & bake at 180°C for 7-8 minutes ot till baked.
Once baked & cooled, cut into heart shapes using cutter.
(size should be 1 cm smaller than the heart shape silicon mould)
Method - 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 chococlate mousse ¾ th of the heart shaped silicon mould, insert the frozen Topfil Cheery 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).
Method - 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.