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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4.9 ozFresh raspberry juice
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2.2 ozTrimoline
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0.5 ozInstagel
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6.2 ozKombucha
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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12.3 ozSugar
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3.9 ozEggs
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0.5 ozOil
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4.0 ozCrème fraiche 38%
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3.0 ozDcp-22gt
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8.5 ozFlour
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0.6 ozBicarbonate
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8.3 ozMilk 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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0.5 ozGlucose
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8.8 oz38% cream
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0.4 ozZest of organic lemons
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1 beans(s)Vanilla bean
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0.2 ozGelatin
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7.1 ozKefir
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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9.8 ozKombucha
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0.5 ozCocoa liquor
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3.9 ozSugar
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0.7 ozEgg white powder
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0.0 grXantana
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0.0 grGuar gum
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0.0 grCarob gum
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0.0 grMalto
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0.5 ozSugar
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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.
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