Hazelnut Speculoos Modak

A timeless festive favourite reimagined with an elegant white chocolate twist—bringing together the charm of tradition and the joy of something delightfully unexpected.

 

Group 1
Ingredient
KG
White compound
0.500
Total Weight: 0.500
Group 2
Ingredient
KG
Bakels Hazelnut Paste
0.200
Choco Hazelnut Paste
0.200
Speculoos Crumble
0.050
Total Weight: 0.450
Group 3
Ingredient
KG
Bakels Devil's Treat Baked Sponge
0.500
Total Weight: 0.500

Method

  1. Melt the compound
    Melt the white compound carefully.
  2. Prepare the Mould
    Pour the chocolate into the modak mould, ensuring that the mould is evenly coated. Allow the chocolate to set completely.
  3. First Layer – Hazelnut Paste
    Once the chocolate shell has set, pipe or spread the hazelnut paste as the first layer.
  4. Second Layer – Speculoos Crumble
    Add a layer of speculoos crumble evenly over the hazelnut paste.
  5. Third Layer – Choco-Hazelnut Paste
    Add the choco-hazelnut filling as the third layer.
  6. Fourth Layer – Chocolate Base (Bakels Devil’s Treat)
    Finish with the chocolate base, ensuring that the filling is properly sealed.
  7. Set the Modak
    Allow the modak to set completely before carefully demoulding it.
  8. Garnish
    Finish by decorating the top with edible gold leaf.

Yield: 16

Display Conditions

Refrigerated

Category

Patisserie

Occasion

Ganesh Chaturthi

Finished Product

Dessert

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Head Office

Plot No.42, Deonar Ancillary Industrial Estate off Ghatkopar Mankhurd link road Opp Maneesh Pharmaceuticals Behind BMC "M" Ward Office Deonar, Mumbai 400043 Maharashtra, India