Chocolate mandu waffle

1. Mix almon milk and plant based protein powder, and heat it (50℃).

2. Add sugar, salt, invert sugar, vanilla essence, the juice of lemon into the mixture, and blend it well. 

3. Put the melted organic margarine (50℃) into the mixture and mix it 

4. Add mealworm power, sifted plain flour, baking powder, and spicy powder and mix it well.

5. When the mixture is blended well, store it in the refrigerator. Put it into piping bag and bake it. 

6. Use 25g of the mixture per one waffle and bake at 200℃ for 20 seconds on the waffle maker. 

The above amount of the mixture is for 25 waffles.

Heat

Mix

Add

1. Heat almond milk and organic margarine (70℃).

2. Put the chocolate into a beaker, add the above warm mixture, and blend it. 

3. Add salt and the paste and blend it well. 

4. Cool the beaker in the ice-water (13℃).

5. Add the gel cream cold and blend it well. 

6. Add almond liqueur and mix it. 

7. Store it in the refrigerator.

8. Use it by putting it in the piping bag.

Heat

Add

1. Put Raspberry Puree, Raspberry IQF into the pot and heat it.

2. When the temperature reaches 40℃, put NH pectin + sugar, and mix it by using whipper.

3. Put the mixture into a beaker when the concentrate becomes properly, and blend it. 

4. Store it in the tray and leave it in refrigerator. Before using it, beat the mixture. 

5. Burn the paprika using torchs. 

6. Wash the burn paprika, cut the paprika into 0.5x0.5cm dice, and mix it with coulis.

=> diced paprika 100g + beaten coulis 300g

Put 30g each in a sauce container.

1. Pipe 25 g of waffle dough on the waffle machine, dip it in iron when it turns brown, and shape it with a Korean mandu mold. 

2. When it cools down, make a hole in the bottom of the waffle mandu.

3. Pipe 8g of pecan paste and pipe vegan chocolate cream 20g.