Three kings' cake

This Orange and Cocoa King Cake is a luxurious twist on a classic celebration pastry. Made with a rich cocoa brioche dough, it’s filled with almond cream, candied orange peel, and Callebaut® Dark Chococubes, then crowned with a crisp, artistic cocoa crust.

 “I created this king cake to bring together the warmth of chocolate and the brightness of orange in a festive, shareable centerpiece. The layered textures and bold flavors make it perfect for winter gatherings.”

Recipe

Created by
  • Justus Terno - Junior Chef Chocolate Academy Center Zurich
  1. Cocoa brioche dough
  2. Sweet syrup
  3. Finishing touch

Products

COCOA - COCOA POWDER (22-24%) - POUCH 4 × 1KG

Cocoa brioche dough

ingredients preparation
  1. Mix all the ingredients and knead for 5 minutes on a low setting.
  2. Knead for a further 10 minutes at medium speed until the dough shows great gluten development.
  3. Prove the dough for an hour in a warm place.
  4. Then leave to rest in the fridge until the following day.
  5. The next day, roll out the dough and beat in the butter.
  6. Make a single and a double fold with the dough.
  7. Let the dough rest for 30 minutes and roll out to a 6 mm thickness.
  8. Roll out about 20% of the dough to a 1.5 mm thickness and set aside for the base.
  9. Cut the remaining dough into 1 cm thick strips.
  • 500g
    butter

Laminating

Sweet syrup

ingredients preparation
  • 100g
    water
  • 100g
    sugar
  1. Boil the water and sugar together, and set aside.

Finishing touch

  1. Take the almond cream ring out of the freezer, place it on the thin puff pastry (1.5 mm) and cut out.
  2. Shape the pastry around the almond cream and place in the tin with a diameter of approx. 22 cm.
  3. Cut the rest of the pastry into 1 cm thick strips, cut these into various lengths (4 to 7 cm) and place them in an irregular pattern on the wrapped almond cream ring to cover it completely.
  4. Prove the dough at 25 °C for approx. 90 minutes and then bake at 150 °C for approx. 45 minutes.
  5. Remove from the oven, brush sweet syrup on top and bake again in the oven for 3 minutes.
  6. Decorate with candied orange peel according to your preferences.

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