Spiced Sea Buckthorn and Pumpkin Seed Chocolate

Spiced Sea Buckthorn and Pumpkin Seed Chocolate

Level:
Difficult
When I received the creativity box the trend that stood out for me was resourcefulness – a topic very relevant to me and my business. I decided that I would use local ingredients but living in Scotland and it being October, I worried that my options may be limited. I did some research and found that the Scottish Borders are the biggest producer of sea buckthorn berries in the UK. I contacted a local supplier (Wild and Scottish sea buckthorn juice) which is based 45 miles away from Cocoa Black in Peebles. Sea buckthorn season runs from September so it was perfect. Sea buckthorn has multiple health benefits as it contains carotenes, omega oils 3,6,7,9, antioxidants and vitamin E and C (in fact they contain 15 times the vitamin C of that of an orange). We also grow pumpkins locally and I acquired the honey from a friend who keeps bees. I made the marshmallow using chickpea brine which is usually a waste product. I decided to use the Inaya chocolate; I like the strong cocoa flavour and the fact that it uses Q fermentation which results in a higher yield from the cacao - perfectly going hand in hand with the resourcefulness trend. From the beginning of this project I knew I wanted my creation to be completely plant-based as our current use of animal-based products may not be sustainable in the future. With a growing population the need for space and food is heightened. At the moment, for every 1kg of livestock product produced (e.g. eggs, cream, gelatine, butter) the animals are being fed 6kg of plant protein. If we altered this ratio and used more plant-based products directly, it would make for a more sustainable future.

Sea buckthorn marshmallow

Used products: Sea buckthorn marshmallow

  • 3.5 oz
    sugar
  • 1.8 oz
    glucose
  • 1.1 oz
    water

Preparation: Sea buckthorn marshmallow

Combine sugar, glucose and water.
Boil until 120°C.

Used products: Sea buckthorn marshmallow

  • 2.1 oz
    chickpea brine
  • 1-4
    xanthan gum
  • 0.1 oz
    sea buckthorn juice

Preparation: Sea buckthorn marshmallow

Whilst above boiling, whip up chickpea brine, xantham gum and buckthorn juice

Used products: Sea buckthorn marshmallow

  • 1.1 oz
    wild and scottish unsweetened sea buckthorn juice
  • 1.1 oz
    water
  • 1 spoon(s)
    agar

Preparation: Sea buckthorn marshmallow

Mix agar, buckthorn juice, and water. 
Boil for one minute then take off the heat.

When sugar reaches temperature slowly pour it into the whipping chickpea brine.
Keep whipping on high for at least 2 minutes until smooth and glossy.
Slowly pour the agar mix into the whipped chickpea brine.
Keep whipping until cool enough to pipe into 1/3 of a mould.

Sea Buckthorn Pâte de Fruit

Used products: Sea Buckthorn Pâte de Fruit

  • 3.5 oz
    agar
  • 0.1 oz
    yellow pectin

Preparation: Sea Buckthorn Pâte de Fruit

Mix

Used products: Sea Buckthorn Pâte de Fruit

  • 1.8 oz
    water
  • 1.8 oz
    wild and scottish unsweetened sea buckthorn juice
  • 0.5 oz
    glucose
  • 0.5 oz
    honey
  • 15.4 gr
    tartaric acid solution

Preparation: Sea Buckthorn Pâte de Fruit

Warm together
Whisk in the sugar pectin mix.
Boil to 106℃.

Pour into a bowl and allow to set before blitzing up with a hand blender.
Pipe into the 1/3 of the mould when cool.

Pumpkin seed crunch

Used products: Pumpkin seed crunch

  • 3.5 oz
    granulated sugar

Preparation: Pumpkin seed crunch

Make a dry caramel with teh granuated sugar.
Pour out and leave to set. 

Used products: Pumpkin seed crunch

  • 3.5 oz
    toasted pumpkin seeds
  • 0.1 oz
    salt

Preparation: Pumpkin seed crunch

Blitz seeds, sugar and salt until fine.

Used products: Pumpkin seed crunch

Preparation: Pumpkin seed crunch

Add the praline paste and tempered chocolate.

Spread out between two grease proof paper sheets
Leave to set before cutting out circles and placing on top of the marshmallow & pâte de fruit.

Spiced Inaya Soya Ganache

Used products: Spiced Inaya Soya Ganache

  • 2.6 oz
    soya milk
  • 2.6 oz
    silken tofu

Preparation: Spiced Inaya Soya Ganache

Blend soya milk and tofu until smooth and creamy.

 

Used products: Spiced Inaya Soya Ganache

  • 0.4 oz
    grated ginger
  • 0.1 oz
    powdered star anise

Preparation: Spiced Inaya Soya Ganache

Add ginger and star anise.
Bring to 90℃ and take off the heat. Leave to infuse overnight.
Strain tofu mix to remove star anise pieces.

 

Used products: Spiced Inaya Soya Ganache

  • 0.9 oz
    glucose
  • 0.9 oz
    honey

Preparation: Spiced Inaya Soya Ganache

Add glucose and honey and warm to 60℃.

 

Used products: Spiced Inaya Soya Ganache

Preparation: Spiced Inaya Soya Ganache

Combine the tempered Inaya and Excellence chocolates and then slowly pour in the spiced soya mix whist blending with a hand blender

Pipe on top of the circle of pumpkin seed crunch.
Allow to set before capping off.