Trilogy

Used Cacao Barry products

Entremets Creations

Created by

Level

level 2

Dosage

Recipe for approx.20 units

Evocao™ WholeFruit Chocolate, dark banana, Ethiopian coffee

Used Cacao Barry products

Ingredients	Preparation
1spoon(s) ripe bananas	Peel the bananas and fill the inside of the pot of the OC'OO machine. Close the machine and select the "Aged eggs" cycle. After 5 hours you will see that the bananas have blackened, set aside in the refrigerator for assembly of the dessert. Recover the black banana juice from the base of the pot to make the banana honey.

Ingredients	Preparation
250g Black Banana Juice 45g Sugar 20g Yellow Pectin 30g glucose syrup DE 44	Strain and heat the black banana juice, add the sugar with the pectin. Add the glucose syrup and reduce to 69/70ºBrix. Set aside until needed.

Ingredients	Preparation
400g Chilled butter 300g Evocao™ WholeFruit Chocolate 72% 670g Wholemeal spelt flour T80 50g corn starch 180g Almonds powder 75g Cocoa powder & mass - Extra Brute - 2.5kg bag 300g Icing Sugar 8g salt 255g eggs	Melt the chocolate at 40ºC, lower the temperature a little and mix with the softened butter 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. Add the eggs and mix until combined. Put in the fridge stretched and covered for about 24 hours Roll out the pasta to a thickness of 2mm and cut into the desired shape. Allow to rest for about 20 minutes and bake in the oven at 160ºC.

Ingredients

Preparation

Melt the chocolate at 40ºC, lower the temperature a little and mix with the softened butter
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.
Add the eggs and mix until combined.
Put in the fridge stretched and covered for about 24 hours
Roll out the pasta to a thickness of 2mm and cut into the desired shape.
Allow to rest for about 20 minutes and bake in the oven at 160ºC.

Ingredients	Preparation
300g Sugar 100g Water 200g glucose syrup 200g Evocao™ WholeFruit Chocolate 72%	Heat the water and sugar, add the glucose and bring to the boil at 155ºC. Stop cooking and add the couverture, mix and spread on a "Silpat". 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. Once cold, crumble and use in the assembly of the dessert.

Ingredients	Preparation
627g milk 157g Single cream 35% fat 78g Sugar 188g Egg yolk 320g Evocao™ WholeFruit Chocolate 72%	Heat the milk and cream with the sugar. When the liquid is at about 90ºC, pour over the yolks, stirring constantly. Continue heating until you obtain a crème anglaise by heating the mixture to about 80/82° C. Pour immediately over Evocao™ WholeFruit Chocolate. Gently mix and emulsify the cream with a blender to obtain a shiny and smooth mass, without air bubbles.

Ingredients	Preparation
1022g Tessema Endima Ethiopian coffee infusion 340g Single cream 35% fat 170g milk 220g dextrose 74g Glucose atomized DE 21 162g sucrose 12g Stabilizer for cream	Heat the coffee infusion and the cream. Stir in the powdered milk with a whisk and then add the dextrose and atomized glucose. At 40ºC add the stabilizer mixed with the sucrose and continue heating without stopping stirring until it reaches 85ºC. Stop cooking, spread on plates and cool to 4ºC. Leave the base to set for 6 to 12 hours, stirring from time to time. Pass through the ice-cream maker and set aside.

Ingredients

Preparation

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

Ingredients	Preparation
150g Tessema Endima Ethiopian coffee infusion 1g agar agar 10g Sugar 100g Coffee infusion	Heat the coffee infusion. Add the agar agar with the sugar and bring to a boil. Stir in the remaining coffee infusion and spread in a flat bowl to a thickness of 2cm.

Ingredients	Preparation
1700g Water 300g Ground coffee for cold brew	Heat 430g of water to 93ºC and pour over the coffee, infuse for 4 minutes. Then pour the rest of the cold water over the infusion. Cover and set aside in the refrigerator for 18 hours. Filter into a "Superbag" or cheesecloth and use to make the ice-cream and jelly for this dessert.

Ingredients	Preparation
175g lime juice 100g TPT syrum (50%water / 50% sugar) 225g Water 4g Lecite (soy lecithin powder)	Mix all the ingredients together and warm to about 40ºC. Keep in the fridge and after 12/24 hours, using an aerator or blender, create a foam and serve immediately.

Using a stencil in the shape of a cocoa cob, spread the black banana honey over the base of the plate.
Place a black banana in the centre of the honey.
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.
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.
Finally place a "quenelle" of Ethiopia Tessema Endima coffee ice-cream in the centre and the bergamot foam on one side.