Trilogy
Created by:

Trilogy

Level:
Medium
Makes:
Recipe for approx.20 units
Evocao™ WholeFruit Chocolate, dark banana, Ethiopian coffee

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

BLACK BANANA

Used products

  • 1 spoon(s)
    ripe bananas

Preparation

  1. Peel the bananas and fill the inside of the pot of the OC'OO machine.

  2. Close the machine and select the "Aged eggs" cycle.

  3. After 5 hours you will see that the bananas have blackened, set aside in the refrigerator for assembly of the dessert.

  4. Recover the black banana juice from the base of the pot to make the banana honey.

BLACK BANANA HONEY

Used products

  • 250 g
    Black Banana Juice
  • 45 g
    Sugar
  • 20 g
    Yellow Pectin
  • 30 g
    glucose syrup DE 44

Preparation

  1. Strain and heat the black banana juice, add the sugar with the pectin.
  2. Add the glucose syrup and reduce to 69/70ºBrix.
  3. Set aside until needed.

EVOCAO™ CHOCOLATE SABLÉ

Used products

Preparation

  1. Melt the chocolate at 40ºC, lower the temperature a little and mix with the softened butter
  2. In the machine, use the spatula to mix the flour, cocoa powder, starch and almonds powder with the powdered sugar, salt and the mixture of butter and chocolate, until a sandy texture is obtained.
  3. Add the eggs and mix until combined.
  4. Put in the fridge stretched and covered for about 24 hours
  5. Roll out the pasta to a thickness of 2mm and cut into the desired shape.
  6. Allow to rest for about 20 minutes and bake in the oven at 160ºC.

EVOCAO™ CHOCOLATE CARAMEL

Used products

  • 300 g
    Sugar
  • 100 g
    Water
  • 200 g
    glucose syrup
  • 200 g
    CWD-Q1EVOC

Preparation

  1. Heat the water and sugar, add the glucose and bring to the boil at 155ºC.
  2. Stop cooking and add the couverture, mix and spread on a "Silpat".
  3. Once cold, crush and sprinkle on a "Silpat" and place in the oven at 200ºC until you can see that the caramel has been incorporated.
  4. Once cold, crumble and use in the assembly of the dessert.

EVOCAO™ CHOCOLATE CREAM

Used products

  • 627 g
    milk
  • 157 g
    Single cream 35% fat
  • 78 g
    Sugar
  • 188 g
    Egg yolk
  • 320 g
    CWD-Q1EVOC

Preparation

  1. Heat the milk and cream with the sugar.
  2. When the liquid is at about 90ºC, pour over the yolks, stirring constantly.
  3. Continue heating until you obtain a crème anglaise by heating the mixture to about 80/82° C.
  4. Pour immediately over Evocao™ WholeFruit Chocolate.
  5. Gently mix and emulsify the cream with a blender to obtain a shiny and smooth mass, without air bubbles.

TESSEMA ENDIMA ETHIOPIAN COFFEE ICE CREAM

Used products

  • 1022 g
    Tessema Endima Ethiopian coffee infusion
  • 340 g
    Single cream 35% fat
  • 170 g
    milk
  • 220 g
    dextrose
  • 74 g
    Glucose atomized DE 21
  • 162 g
    sucrose
  • 12 g
    Stabilizer for cream

Preparation

  1. Heat the coffee infusion and the cream.
  2. Stir in the powdered milk with a whisk and then add the dextrose and atomized glucose.
  3. At 40ºC add the stabilizer mixed with the sucrose and continue heating without stopping stirring until it reaches 85ºC.
  4. Stop cooking, spread on plates and cool to 4ºC.
  5. Leave the base to set for 6 to 12 hours, stirring from time to time.
  6. Pass through the ice-cream maker and set aside.

ETHIOPIAN COFFEE JELLY

Used products

  • 150 g
    Tessema Endima Ethiopian coffee infusion
  • 1 g
    agar agar
  • 10 g
    Sugar
  • 100 g
    Coffee infusion

Preparation

  1. Heat the coffee infusion.
  2. Add the agar agar with the sugar and bring to a boil.
  3. Stir in the remaining coffee infusion and spread in a flat bowl to a thickness of 2cm.

Note for coffee infusion*

Used products

  • 1700 g
    Water
  • 300 g
    Ground coffee for cold brew

Preparation

  1. Heat 430g of water to 93ºC and pour over the coffee, infuse for 4 minutes.
  2. Then pour the rest of the cold water over the infusion.
  3. Cover and set aside in the refrigerator for 18 hours.
  4. Filter into a "Superbag" or cheesecloth and use to make the ice-cream and jelly for this dessert.

BERGAMOT FOAM

Used products

  • 175 g
    lime juice
  • 100 g
    TPT syrum (50%water / 50% sugar)
  • 225 g
    Water
  • 4 g
    Lecite (soy lecithin powder)

Preparation

  1. Mix all the ingredients together and warm to about 40ºC.
  2. Keep in the fridge and after 12/24 hours, using an aerator or blender, create a foam and serve immediately.

OTHER

ASSEMBLY

  1. Using a stencil in the shape of a cocoa cob, spread the black banana honey over the base of the plate.
  2. Place a black banana in the centre of the honey.
  3. On one side, place two strips of chocolate cream, then place the crunchy elements of the dessert on top of the cream; the cocoa nibs and the caramel and chocolate biscuit pieces.
  4. Place a cube of coffee jelly on the base of the creamy mixture and finish with a slab of chocolate that has been spray-coated to obtain a velvety effect in the shape of half a cocoa pod.
  5. Finally place a "quenelle" of Ethiopia Tessema Endima coffee ice-cream in the centre and the bergamot foam on one side.

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