Recipe for 30 snacks


Used products: Danish

  • 30 g
  • 75 g
  • 18 g
  • 204 g
    egg yolks
  • 60 g
    egg whites
  • 66 g
    unsalted butter
  • 312 g
    cold water
  • 1140 g
  • 1000 g
    unsalted butter

Preparation: Danish

Mix together yeast, sugar, salt, egg yolks, egg whites, unsalted butter, cold water and flour. Roll unsalted butter three times, roll out thin and cut, place into rings, prove and bake.

Cocoa pulp sorbet

Used products: Cocoa pulp sorbet

  • 246 g
  • 17 g
    Powdered dextrose
  • 111 g
  • 18 g
    powdered glucose
  • 5 g
  • 1,5 g
    powdered gelatin
  • 20 g
    fresh lemon juice
  • 20 g
    lime juice
  • 300 g
    cocoa pulp

Preparation: Cocoa pulp sorbet

Warm water, powdered dextrose, sugar, powdered glucose, stabiliser and powdered gelatin. Cool down. Add fresh lemon juice and cocoa pulp. Freeze and spin in a pacojet.

Alunga™ and Hazelnut ice cream

Used products: Alunga™ and Hazelnut ice cream

Preparation: Alunga™ and Hazelnut ice cream

Warm water, milk powder, sugar, stabiliser, egg yolks, invert sugar, salt and powdered gelatin. Add Cacao Barry chocolates. Freeze and spin in a pacojet.

Cocoa pulp gel

Used products: Cocoa pulp gel

  • 2
    Organic limes
  • 500 g
    cocoa pulp
  • 7,5 g
    Gel espessa

Preparation: Cocoa pulp gel

Grate 2 organic limes. Blend with cocoa pulp and add gel espessa.

Fermented honey caramel

Used products: Fermented honey caramel

Preparation: Fermented honey caramel

Warm cream and sea salt. Caramelise sugar and deglaze with the cream. Strain over Cacao Barry chocolate. Cool down Aff butter and fermented honey. Blend.