Van Houten Professional’s version of the classic dessert uses defined components, limited finishing and a three-day refrigerated shelf life.
The Black Forest Slice from Van Houten Professional translates the traditional combination of chocolate, cherry and cream into a format suited to batch production and consistent portioning.
The recipe comprises four components: chocolate sponge, cherry compote, white chocolate cream and assembly. Each stage can be completed independently, giving kitchen teams greater control over the production schedule.
The sponge is made using a crumb method, with cake flour, cocoa powder and sugar combined with butter before the milk and eggs are added. It is then baked at 145°C. Once cooled, the sponge is soaked with syrup from the cherry compote, ensuring the fruit flavour is distributed through the base rather than concentrated only in the garnish.
For the compote, frozen sour cherries are brought to the boil with sugar, citric acid and water, then cooked for one minute. The cherries are strained for decoration and the remaining syrup is retained for soaking. Using both elements within the finished slice keeps the process contained and avoids the need to prepare a separate soaking syrup.
The main technical point of difference is the white chocolate cream. The recipe combines 700g of Van Houten Professional Signature White Chocolate with milk, whipping cream, gelatine and vanilla.
Warm milk and vanilla are used to dissolve the hydrated gelatine before the mixture is poured over the chocolate and emulsified. Semi-whipped cream is then folded through. The cream must be cooled and set before being whipped for piping, so this stage should be accounted for when scheduling production.
Signature White Chocolate contributes vanilla and cocoa butter notes without displacing the acidity of the sour cherries. It is available in 1kg and 12.5kg coin formats, allowing operators to select a pack size appropriate to their pastry output.
Final assembly requires only three actions: soaking the sponge, piping the cream and adding cherries and chocolate shavings. This limits handling during service and allows the dessert to be cut to a predetermined portion size for cabinet, buffet or plated presentation.
The recipe is rated at a medium skill level and carries a stated refrigerated shelf life of three days. For foodservice kitchens, its value lies in a clearly sequenced production method, efficient use of the cherry preparation and a finished format that can be portioned before service.
