Zesty Berry Chocolate Modak

A rich chocolate creation filled with vibrant fruity and zesty flavours—reimagining the traditional modak as an indulgent Ganesh Chaturthi treat.

Group 1
Ingredient
KG
Dark compound
0.500
Total Weight: 0.500
Group 2
Ingredient
KG
YUZU Filling
0.200
Strawberry 50% cubes Fruit Filling
0.050
Total Weight: 0.250
Group 3
Ingredient
KG
Bakels Devil's Treat Baked Sponge
0.500
Total Weight: 0.500

Method

  1. Melt the compound
    Melt the dark compound.
  2. Prepare the Mould
    Pour the chocolate into the modak mould, ensuring that it is evenly coated. Allow the chocolate to set completely.
  3. First Layer – Yuzu Paste
    Once the chocolate shell has set, pipe or spread the Yuzu Paste as the first layer.
  4. Second Layer – Strawberry 50% Cubes Fruit Filling
    Add a layer of Strawberry 50% Cubes Fruit Filling evenly over the Yuzu Paste.
  5. Third Layer – Chocolate Base (Bakels Devil’s Treat)
    Finish with the chocolate base, ensuring that the filling is properly sealed.
  6. Set the Modak
    Allow the modak to set completely before carefully demoulding it.
  7. 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