24 round savarins
Make a well when piping the sorbet to have clean edges around the mold. The Evocao WFC inspried me to create a plant based frozen novelty. I paired it with blood orange to complement the fresh, intense flavor of the Evocao. The ideal temperature is -6°C when serving this novelty.

Evocao Sorbet

Used products: Evocao Sorbet

Preparation: Evocao Sorbet

Scale 533g of fresh blood orange juice.
In a small pot over medium heat, reduce by 1/4 to 400g of juice.
Add the water and trimoline to the pot with the reduced juice.
Heat to a simmer, pour over the Evocao chocolate, vanilla and salt.
Emulsify together with a burr mix until smooth.
Allow flavor to mature for 8-12 hours before spinning.

Chocolate Sable

Used products: Chocolate Sable

Preparation: Chocolate Sable

Sift the almond flour and cocoa powder together.
Add in the maple syrup, oil and salt.
Mix together until dough is formed.
Sheet at 6 mm and chill the dough.
Cut a 65 mm circle with a 30 mm circle in the center.
Bake in between silpains at 150°C for about 20 minutes until well baked.

Blood Orange Gelee

Used products: Blood Orange Gelee

  • 400 g
    blood orange juice
  • 40 g
    blood orange zest
  • 100 g
    glucose powder
  • 100 g
  • 2 g
  • 6 g
    Acid citric solution

Preparation: Blood Orange Gelee

Scale 534g of fresh blood orange juice.
In a small pot over medium heat, reduce by 1/4 to 400g of juice.
Add in the zest and bring to a light simmer.
Cover and steep zest for 5 minutes.
Strain out the zest and rescale to 400g of liquid.
Warm the juice to 40°C.
Combine the glucose powder, dextrose and pectin together.
Whisk into the juice and bring to a boil for one minute.
Take off heat and add in citric acid.
Immediately pour 25g into each mold.
Freeze gelee completely before adding next layer.


With tempered Evocao chocolate, make a disk with a 65mm and a 35mm circle.
Sprinkle the disk with Cacao Barry Roasted Cocoa Nibs before the chocolate crystallizes.
Once the disks are crystallized, unmold and set aside for assembly.
Bake off the sable and set aside with the chocolate disk.
Make the blood orange gelee and cast into the Sasa Demarle 70mm savarin mold.
Allow the gelee to freeze while the sorbet is being spun.
Make a well with the sorbet around the edge of the mold.
Pipe a layer of sorbet on top of the frozen gelee.
Place the Evocao™ chocolate disk with the cocoa nibs down, towards the gelee.
Pipe another layer of sorbet to cover the disk.
Add the sable and press down to become level with the mold.
Freeze until completely frozen, then unmold and freeze.
Prepare the glaze.
Dip the frozen savarins just to the edge of the gelee layer.