Exotic Taco Snack

Exotic Taco Snack

Level:
Makes:
8 pieces
We replaced tacos with bonbons and prepared an exotic VEGAN snack that is easy to serve and enjoy. For the topping, we fried NORI (Seaweed), a speciality seafood, which is one of nature's blessings, and used it for its crispy texture. Spicy dark chocolate from Mexico mingles with the flavour of exotic lime to create a snack you won't be able to stop eating.

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Banana cake

Used products

  • 108 g
    Banana(s)
  • 30 g
    Acacia honey
  • 23 g
    Npn-ha2
  • 30 g
    Coconut milk

Preparation

Mix toguether all ingredients using the Robot-Coupe

Used products

  • 50 g
    Cp
  • 60 g
    Pastry flour
  • 2 g
    Baking powder
  • 1 g
    Bicarbonate of soda
  • 0.5 g
    Fresh rosemary

Preparation

Add

Roll out to a thickness of 8mm.
Cook in the oven for 8 minutes at 150ºC.

Pineapple jam

Used products

  • 50 g
    Passion fruit or exotic puree
  • 195 g
    Pineapple(s)
  • 9 g
    Sugar 1
  • 2 g
    Pectin

Preparation

Chop pineapples into 5mm pieces.
Heat all ingredients and make a jam.

Banana Syrup

Coconut sablé

Used products

  • 100 g
    Powdered almond
  • 100 g
    Icing sugar
  • 64 g
    Coconut oil
  • 100 g
    Pastry flour
  • 18 g
    Mineral water
  • 3 g
    Sea salt

Preparation

Mix toguether all the ingredients and roll out to 5mm thick. Cook in the oven for 15 minutes at 150ºC.

Dried seaweed

Used products

  • 3 piece(s)
    Seaweed leaves
  • 18 g
    Pastry flour
  • 26 ml
    Water
  • 4 g
    Vinegar
  • 1 g
    Sea salt

Preparation

Mix the ingredients and place them on the seaweed leaves.
Fry oil at 170ºC.

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