West Indian Pearl

Used Cacao Barry products

Mycryo™ Cocoa Butter

Plated Dessert

West Indian Pearl

Created by

Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand

Level

level 3

Dosage

Recipe for 8 desserts à l’assiette

Used Cacao Barry products

Mycryo™ Cocoa Butter

Nutmeg Crumble

Ingredients	Preparation
100g demerara sugar 80g butter 150g pastry flour 6g ground nutmeg 2g salt	Combine and bake in the oven at 160°C
Allow to cool and reserve.

Haïti Chocolate Pearl

Ingredients	Preparation
400g water 100g 35% cream	Heat
1bean(s) Haiti vanilla	Infuse in the liquid mixture
1g xanthan gum	Add
Mix.
200g Haïti	Gradually pour the mixture on
Emulsify with a blender. Dispense into spherical moulds and set aside in the refrigerator.

Haïti Chocolate Pearl Glaze

Ingredients	Preparation
150g water 10g Plein Arôme 125g sugar 175g glucose syrup DE 44	Mix and boil
100g sweetened concentrated milk 14g gelatin leaves	Add
150g Haïti	Pour over
Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts.

Muscovado Veil

Ingredients	Preparation
300g water 150g Muscavado sugar	Combine
15g plant gelatin	Add
Bring to a boil.
Immediately pour a 1-2 mm layer onto a baking sheet. Set aside in the fridge.

Coconut Granita

Ingredients	Preparation
100g water 50g sugar	Boil
0.5g gelatin leaves 400g coconut puree	Use the mixture to dissolve
Dispense into circles measuring 3.5 cm ø. Reserve in the freezer.

Coconut Foam

Ingredients	Preparation
260g water 250g milk	Combine in a pan and heat
25g sugar 30g coconut powder 4g lecithin	Add
Bring to a boil and set aside in the refrigerator. Incorporate some air into the mix with a Mouse Air Pump or a blender and use immediately.

Assembly

Ingredients	Preparation
200g Mycryo™ Cocoa Butter 50g Haïti	Immediately dip at 40°C in a melted mixture of
Then dip once again in the the Haïti Chocolate Pearl Glaze Airbrush the Haïti Chocolate Pearl with Silver Creative Spray Cacao Barry®. Set aside until completely thawed. Arrange the dessert on a plate by creating a circle with: Diced pineapple all around Candied ginger 5 drops of Greek Yoghurt Fresh dill sprouts In the center of the plate, place the Coconut Granita. Cover by: The Muscovado sugar veil The Nutmeg Crumble The coconut foam The Haïti chocolate pearl

Ingredients

Preparation

200g

Mycryo™ Cocoa Butter
50g

Haïti

Immediately dip at 40°C in a melted mixture of

Then dip once again in the the Haïti Chocolate Pearl Glaze Airbrush the Haïti Chocolate Pearl with Silver Creative Spray Cacao Barry®.
Set aside until completely thawed.
Arrange the dessert on a plate by creating a circle with:

Diced pineapple all around
Candied ginger
5 drops of Greek Yoghurt
Fresh dill sprouts

In the center of the plate, place the Coconut Granita.
Cover by:

The Muscovado sugar veil
The Nutmeg Crumble
The coconut foam
The Haïti chocolate pearl

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