Sweet bunny chow

Used Cacao Barry products
Plated Dessert

Sweet bunny chow

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 3
Used Cacao Barry products
Recipe components

Cocoa brioche

IngredientsPreparation
  • 465g
    whole wheat flour
  • 20g
    yeast
  • 275g
    whole egg(s)
  • 50g
    milk
  • 12g
    fine salt
  • 60g
    sugar
  • 20g
    invert sugar
  • 250g
    butter
  • 0.2g
    vanilla powder

Mix all the ingredients together.
Separately, cream the butter with the cocoa powder. Spread between two sheets of plastic and once cold, cut into cubes and store in the fridge.
After 10 minutes, or when an elastic dough is obtained, add the cubes of cocoa butter.
Knead until an elastic dough is obtained.
Leave to prove for 90 minutes at room temperature.
Prove for a second time for 15 hours in the fridge.
Cut 40 g pieces, form balls and leave to prove in a stove at max. 30°C.
Bake in a non-fan oven at 200°C, or a steam-assisted oven for 130°C at 60% humidity.

Chocolate ice cream

IngredientsPreparation
  • 1072g
    water
  • 100g
    powdered milk
  • 200g
    dextrose
  • 78g
    sucrose
  • 10g
    cold neutral gelatine
  • 80g
    egg yolks
  • 100g
    invert sugar

Mix the water with the milk powder and dextrose.
Heat and at 40°C, incorporate the neutral gelatine mixed with sucrose, egg yolks and invert sugar.
At 70°C, add the chocolate and pasteurise the mixture at 85°C.
Blend and cool rapidly to 4°C, mature for 6 to 24 hours maximum with stirring.
Transfer the ice cream to the churner and store at -20°C.
Service temperature -11°C.

Spicy sweet and sour sauce

IngredientsPreparation
  • 200g
    sugar
  • 150g
    mango puree
  • 50g
    balsamic vinegar
  • 20g
    ginger juice
  • 2g
    lime zest
  • 2g
    chili pepper

Caramelise the sugar and deglaze with the mango purée and vinegar.
Add the ginger, lime zest and hot chilli.
Set aside.

Caramelised almond and sesame

IngredientsPreparation
  • 1000g
    sugar
  • 400g
    water
  • 50g
    glucose syrup DE 44
  • Q.S.
    equal parts of flaked almond and raw sesame seeds

Heat the sugar with the water and glucose syrup.
Bring to the boil and remove from the heat.
Pour over the flaked almonds and sesame seeds and leave to macerate for a few hours.
Sieve to drain off the syrup and spread out on a Silpat.
Toast in a moderate oven, at 140/150°C.

Others

IngredientsPreparation
  • Q.S.
    diced mango
  • Q.S.
    shoots

Open the brioche and place a few pieces of fresh mango inside.
Place a quenelle of chocolate ice cream, drizzle with sweet and sour sauce and finally sprinkle with caramelised almond and sesame seeds and a few shoots.
Serve immediately.