Chocolate Moon Cakes

While there is a general "sameness" in moon cake design and choice of filling, chefs occasionally come up with an innovation that makes things more interesting. This year, the Hilton Beijing is promoting a new chocolate version in response to demand for "something different".

Hotel pastry chef Tony Wang is happy to share his recipe with readers who want to try their hand at making them.

Step One

Ingredients: Dough, almond, hazelnut, dry fruit, butter, sugar, whipping cream, Grand Marnier, Bacardi Rum, dark and white chocolate. Equipment: cake molds.

Two

Crush almonds and hazelnuts, mix them with sugar and heat the mixture for several minutes. Place in a container; add butter and rum, and mix again.

Three

Melt the dark and white chocolate in separate pans until they become liquid.

Four

Press and shape the dough into the molds, and pour in the mixture of nuts etc., you have already created. Then pour the melted dark chocolate to halfway up the dough, followed by the white chocolate to near the top. Place in refrigerator for 30 minutes.

Five

Pour the dark chocolate on top of, and around, the moon cakes' fillings.

Six

Chocolate moon cakes are best preserved at 25 degrees Centigrade.