Verrine Végétale

Used Cacao Barry products
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
  1. Cocoa Crumble
  2. Mousse végétale
  3. Assembly
Used Cacao Barry products
Cocoa Nibs
Evocao™ WholeFruit Chocolate 72%

Cocoa Crumble

IngredientsPreparation
  • 30g
    Oatmeal flour
  • 10g
    rice flour
  • 20g
    Cornstarch
  • 20g
    DCP-22SP
  • 12g
    Cocoa Nibs
  • 45g
    almond powder
  • 20g
    grated coconut
  • 67g
    Coconut sugar
  • 45g
    coconut oil
  • 8g
    mineral water
  • 1g
    fleur de sel
  1. Sift the powders, add the sugar, fleur de sel and cocoa nibs.
  2. Add the melted and warm coconut oil, then add the water.
  3. Bake at 155°C for 13 minutes.

 

Mousse végétale

IngredientsPreparation
  1. Bring the milk to a boil with the agave syrup.
  2. Pour over the chocolate and emulsify using a hand blender.
  3. At the same time, whipp the aquafaba and the xanthan gum, gradually incorporating the coconut sugar.
  4. Gently fold this preparation into the ganache (40-45 ° C).

Assembly

  1. Pour the mousse immediately in a verrine.
  2. Leave to set at 4 ° C.
  3. Apply the crumble when serving or setting up the display case.
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