Cocoa Pod
- Level:
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Difficult
- Makes:
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Recipe for 30 pastries
Kombucha mousse
Used products: Kombucha mousse
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140 gFresh raspberry juice
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63 gtrimoline
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14 gInstagel
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175 gKombucha
Preparation: Kombucha mousse
Boil together fresh raspberry juice and trimoline. Pour over Cacao Barry chocolate and instragel. Blend with kombucha. Leave to set before use.
Cake
Used products: Cake
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350 gsugar
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110 geggs
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15 goil
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113 gCrème fraiche 38%
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85 gDCP-22GT
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240 gflour
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16 gBicarbonate
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235 gMilk 3.5%
Preparation: Cake
Mix together sugar, egg, oil and crème fraîche. Fold in Cacao Barry chocolate, flour and bicarbonate. Add milk. Bake at 150°C.
Kefir creme
Used products: Kefir creme
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15 gglucose
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250 g38% cream
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10 gZest of organic lemons
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1 beans(s)vanilla bean
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5 ggelatin
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200 gKefir
Preparation: Kefir creme
Boil together glucose, cream, est of organic lemons and vanilla bean. Pour over Cacao Barry chocolate and gelatin. Once at 40°C, add kefir.
Cocoa pulp marengs
Used products: Cocoa pulp marengs
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278 gKombucha
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15 gCocoa liquor
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110 gsugar
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20 gEgg white powder
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0,75 gxantana
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0,5 gGuar Gum
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0,2 gcarob gum
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0,75 gMalto
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15 gsugar
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0,5 mlCitric acid
Preparation: Cocoa pulp marengs
Whisk together kombucha, juice and zest of 2 organic limes, cocoa liquor, sugar and egg white powder. Mix and add xantana, guar gum, carob gum, malto and sugar. Add citric acid. Pipe and dry.
Other ingredients
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