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Verrine Végétale
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Verrines
Verrine Végétale
Used Cacao Barry products
Extra Brute
Cocoa Nibs
Evocao™ WholeFruit Chocolate 72%
Verrines
Verrine Végétale
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Created by
Bertrand Busquet
Lead Chef South LATAM e Head da Chocolate Academy™ São Paulo
Level
level 2
06 units
Steps
Cocoa Crumble
Mousse végétale
Assembly
Used Cacao Barry products
Extra Brute
Cocoa Nibs
Evocao™ WholeFruit Chocolate 72%
Recipe components
Cocoa Crumble
Ingredients
Preparation
30
g
Oatmeal flour
10
g
rice flour
20
g
Cornstarch
20
g
Extra Brute
12
g
Cocoa Nibs
45
g
almond powder
20
g
grated coconut
67
g
Coconut sugar
45
g
coconut oil
8
g
mineral water
1
g
fleur de sel
Sift the powders, add the sugar, fleur de sel and cocoa nibs.
Add the melted and warm coconut oil, then add the water.
Bake at 155°C for 13 minutes.
Mousse végétale
Ingredients
Preparation
138
g
oat milk
10
g
blue agave syrup
205
g
Evocao™ WholeFruit Chocolate 72%
165
g
Aquafaba
0,2
g
xanthan gum
40
g
Coconut sugar
Bring the milk to a boil with the agave syrup.
Pour over the chocolate and emulsify using a hand blender.
At the same time, whipp the aquafaba and the xanthan gum, gradually incorporating the coconut sugar.
Gently fold this preparation into the ganache (40-45 ° C).
Assembly
Pour the mousse immediately in a verrine.
Leave to set at 4 ° C.
Apply the crumble when serving or setting up the display case.
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