KƏ’Kāō

Chocolate Snack to Go

KƏ’Kāō

Created by
  • Tor Stubbe
    Danish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla
Level
level 3
Dosage
Recipe for 30 snacks
Recipe components

Danish

IngredientsPreparation
  • 30g
    yeast
  • 75g
    sugar
  • 18g
    salt
  • 204g
    egg yolks
  • 60g
    egg whites
  • 66g
    unsalted butter
  • 312g
    cold water
  • 1140g
    flour
  • 1000g
    unsalted butter

Mix together yeast, sugar, salt, egg yolks, egg whites, unsalted butter, cold water and flour. Roll unsalted butter three times, roll out thin and cut, place into rings, prove and bake.

Cocoa pulp sorbet

IngredientsPreparation
  • 246g
    water
  • 17g
    Powdered dextrose
  • 111g
    sugar
  • 18g
    powdered glucose
  • 5g
    stabilizer
  • 1g
    powdered gelatin
  • 20g
    fresh lemon juice
  • 20g
    lime juice
  • 300g
    cocoa pulp

Warm water, powdered dextrose, sugar, powdered glucose, stabiliser and powdered gelatin. Cool down. Add fresh lemon juice and cocoa pulp. Freeze and spin in a pacojet.

Alunga™ and Hazelnut ice cream

IngredientsPreparation

Warm water, milk powder, sugar, stabiliser, egg yolks, invert sugar, salt and powdered gelatin. Add Cacao Barry chocolates. Freeze and spin in a pacojet.

Cocoa pulp gel

IngredientsPreparation
  • 2
    Organic limes
  • 500g
    cocoa pulp
  • 7g
    Gel espessa

Grate 2 organic limes. Blend with cocoa pulp and add gel espessa.

Fermented honey caramel

IngredientsPreparation
  • 165g
    38% cream
  • 3g
    sea salt
  • 180g
    sugar
  • 30g
    butter
  • 75g
    Fermented honey

Warm cream and sea salt. Caramelise sugar and deglaze with the cream. Strain over Cacao Barry chocolate. Cool down Aff butter and fermented honey. Blend.