![Plant-based Cacao Pavlova](/sites/default/files/styles/page_intro_background_fallback/public/2023-09/230526_Cocao8119-clean.jpg?h=b6e889f3&itok=7erJGXwe)
Plant-based Cacao Pavlova by Romain Cornu
![Vegan cacao pavlova](/sites/default/files/styles/paragraph_quote_fallback/public/2023-09/230526_Cocao6906-retouch.jpg?h=bdaf9ec4&itok=Ee0e-5Iw)
"I wanted to showcase strong chocolate and hazelnut flavours in a light refreshing way, while also respecting the many dietary restrictions we encounter within the restaurant business. ."
![Romain Cornu](/sites/default/files/styles/half_width_image_fallback/public/2023-09/230526_Cocao6927-retouch_0.jpg?itok=ftDUK-ZK)
Tips:
Make sure to carefully and gently fold the cacao powder at the end just until combined. Overmixing will result in the batter being too liquid.
Components:
- Vegan Chocolate Meringue
- Hazelnut Praline
- Chocolate Ganache
- Crunchy Coating
- Hazelnut Praline Sorbet
- Vegan Chocolate Sauce
- Decoration
DISCOVER THE RECIPE
The Cacao Powders Collection added value:
Using the low fat quality of Nature Fruitée allows for the meringue to stay fluffy, while also giving spice to the finished product.