Jindal Cocoa World Chocolate Day 2023 with APCA India & Homebakers.co.in

🍫🎉 This is how we celebrated World Chocolate Day in style! 🌍🎂joined by APCA - India, powered by Jindal Cocoa. Check out the chocolate range by Jindal Cocoa, visit https://https://bit.ly/jchbchoco Recipe: EGG-FREE SPONGE 160g - All purpose flour 5g - Baking soda 2g - Salt 40g - Jindal Cocoa powder (https://https://bit.ly/jchbchoco) 165g - Castor sugar 170g - Water 15g - Cider vinegar 87g - Vegetable oil 5g - Vanilla essence CHOCOLATE MOUSSE 150g - 55% Chocolate Callets by Jindal Cocoa (https://https://bit.ly/jchbchoco) 150g - Cream 150g - Whipping Cream GOURMET GLAZE 200g - 70% Chocolate Callets by Jindal Cocoa (https://https://bit.ly/jchbchoco) 25g - Oil 60g - Toasted Almonds For the sponge, mix all the dry ingredients (flour, sugar, cocoa powder, salt and baking soda) till it’s homogeneous. Add the wet ingredients (apple cider vinegar, water, vanilla and oil) to the dry and mix well. Spread it on a tray and bake at 170C for 8minutes. Once cool, cut to prepare the base of the sponge. For the mousse, Melt the chocolate and mix with one part of the cream to form a ganache. Whip the other part of cream and add to the ganache and fold well to form a creamy and light mousse. Pipe this mousse in a desired mould and place the sponge on top. Freeze this for an hour or 2 depending on the firmness. For the glaze, Melt the chocolate and add oil. Blend it well and add in the chopped and toasted almonds. Glaze immediately on the frozen mousse For garnishing, Whip cream and pipe on the glazed tubes. Place some chocolate garnishes and lightly dust cocoa powder on top. Finish it with some gold leaves and enjoy. 👨‍🍳🍫 This amazing recipe of Egg-free Chocolate Tube by Chef Dean Rodrigues from APCA India 😍👨‍🍳