Melo cakes

Melo Cakes

Enjoy these delicious homemade Melo Cakes with a crunchy base, soft filling and chocolate finish.
5 from 1 vote
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Gang: Dessert
Cuisine: Belgian
Keyword: Belgian desserts, Chocolate kisses, Melo Cake
Totale Tijd: 1 day
Porties: 90 St
Calorieën: 75kcal


Almond dough

Sugar water for filling

Base for filling



Almond dough

  • Mix the cream, butter, vanilla and salt.
  • Add the rest of the raw materials.
  • Mix until homogeneous
  • Leave to set in the fridge.
  • Roll out to 3mm thick and cut out circles of 4 cm diameter.
  • Bake at 210°C
  • After cooling, place on a tray lined with paper towels.
  • Attach them to the paper towel with a little chocolate.
  • Brush the top layer with some chocolate and smooth open with a brush


  • Allow the gelatin powder and water to set in the Kenwood pot.
  • After setting the gelatin, add the honey and vanilla to the Kenwood jar.
  • Boil the sugar, water and trimoline to 112°C.
  • At 112°C, pour the sugar mixture into the gelatine, vanilla and honey.
  • Immediately beat the mixture firmly in the Kenwood until it has a firm consistency. (may take several minutes)
  • Put the mixture in a piping bag (solid 10) and pipe the cookie nicely full and round.
  • Let it stiffen in the fridge


  • Then, submerge the Melo Cakes in melted milk chocolate.


Calories: 75kcal


source and inspiration – Rudi Van Eenooge – CVO Ghent – Simple Chocolate Course


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