Choco-Almond Duality
- Level:
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Difficult
- Makes:
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20 servings
This plant-based snack features an interesting variety of textures in two different elements. It has an intense dark chocolate flavor, combined with the taste of roasted almond versus raw almond. It is completed with black cherries infused with Mavrodaphne sweet red wine and an antioxidant mix of spices. For this snack, my inspiration is to present the “contrast” between a natural - unaltered flavor, and one that has been developed by us humans, using almonds as an ingredient. These two different flavors finally come together with chocolate. They can be enjoyed separately as well as in combination. A crude looking crunchy-filled snack features the raw almond flavor (nature side). A “shiny” hot-chocolate drink features the bond between the plantation chocolate Alto el Sol and the roasted -Maillard reaction- almond flavor, (knowledge/science side). By dipping the top half of the snack in the drink, the flavors come together, with chocolate being the binding element. The snack is inspired by a traditional Greek sweet pie called “Bougatsa” that has a crunchy thin pastry exterior and is filled with semolina cream. Nutrition-wise, this snack is a powerhouse of energy and packs a great quantity of antioxidants that come from the combination of almonds, cinnamon, curcuma and black pepper, red wine, the anthocyanins of the cherries and of course, the cocoa solids.
Chocolate - Vanilla Phyllo Pastry tubes
Used products: Chocolate - Vanilla Phyllo Pastry tubes
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2 piece(s)Madagascar vanilla
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260 gwater
Preparation: Chocolate - Vanilla Phyllo Pastry tubes
Scrape the vanilla seeds and add them in the water.
Used products: Chocolate - Vanilla Phyllo Pastry tubes
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85 gExtra virgin olive oil
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7 gwhite vinegar
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2 gsea salt
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462 gAll purpose flour
Knead all the ingredients together until the dough becomes elastic. Rest for 1 hour, divide in 80g balls and roll it out until it is very thin, almost translucent, dusting with flour so it doesn’t stick.
Used products: Chocolate - Vanilla Phyllo Pastry tubes
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Extra virgin almond oil
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Q.S.fine sugar
Preparation: Chocolate - Vanilla Phyllo Pastry tubes
Coating
50:50 Deodorized Cocoa Butter : Extra virgin almond oil mix
QS Fine sugar - Extra Brute Cocoa Powder mix
Cut the phyllo in rectangles, brush with a cocoa butter and almond oil mix and sprinkle with a sugar-cocoa mix. Repeat on the other side, then roll in metal tubes and bake in 180°C for 11-12 min.
Chocolate Chia dip
Used products: Chocolate Chia dip
Preparation: Chocolate Chia dip
Melt
Used products: Chocolate Chia dip
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40 gchia seeds
Preparation: Chocolate Chia dip
Then
Melt Fleur de Cao 70% and Deodorized Cocoa Butter. Then add chia seeds.
Raw almond - Cherry chocolate cake
Used products: Raw almond - Cherry chocolate cake
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9 gbalsamic vinegar
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1 gsea salt
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6 gvanilla extract
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180 graw almond milk
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7 gSoy protein isolate powder
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72 gdemerara sugar
Preparation: Raw almond - Cherry chocolate cake
Whip in mixer like a meringue and set aside
Used products: Raw almond - Cherry chocolate cake
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72 graw almond paste
Preparation: Raw almond - Cherry chocolate cake
Beat in mixer to soften with the paddle attachment
Used products: Raw almond - Cherry chocolate cake
Preparation: Raw almond - Cherry chocolate cake
Melt together and add in almond paste
Used products: Raw almond - Cherry chocolate cake
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48 gcake flour
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50 gstrong flour
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24 gcorn starch
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15 gDCP-22GT
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6 gbaking powder
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1 gbaking soda
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0.72 gcinnamon powder
Preparation: Raw almond - Cherry chocolate cake
Sift together all the powders
Used products: Raw almond - Cherry chocolate cake
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200 gMavrodaphne wine infused black cherries
Preparation: Raw almond - Cherry chocolate cake
Freeze and dice
Mix the almond milk meringue with the almond paste mix gradually, then add the powders and mix. Add the cherries and homogenize.
Spread on a baking sheet 1.5 cm thin and bake at 175°C for 12 minutes. Cut mini cylinders once cooled.
Chocolate - raw almond semolina cream
Used products: Chocolate - raw almond semolina cream
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540 graw almond milk
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20 gTraditional Soumada bio
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4 piece(s)cinnamon stick
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75 gdemerara sugar
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1 piece(s)Madagascar vanilla bean
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0.8 gsalt
Preparation: Chocolate - raw almond semolina cream
Scrape the vanilla bean, boil everything and strain
Used products: Chocolate - raw almond semolina cream
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9 gSoy protein isolate powder
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28 gFine semolina
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35 gcorn starch
Preparation: Chocolate - raw almond semolina cream
Mix together, then add hot almond milk mix gradually and homogenize. Put back in the saucepan and cook like a pastry cream.
Used products: Chocolate - raw almond semolina cream
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40 graw almond paste
Preparation: Chocolate - raw almond semolina cream
Add everything in hot cream and whisk together until homogenous
Film the surface and let cool, then cream it with a whisk.
Roasted Almond and Spices Hot Chocolate Drink
Used products: Roasted Almond and Spices Hot Chocolate Drink
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450 groasted almond milk
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57 gMaple syrup
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0.6 gCurcuma
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6 gblack peppercorns
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9 gbergamot peel
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0.3 gsalt
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1 gCinnamon
Preparation: Roasted Almond and Spices Hot Chocolate Drink
Boil together and strain
Used products: Roasted Almond and Spices Hot Chocolate Drink
Preparation: Roasted Almond and Spices Hot Chocolate Drink
Pour above mix and blend until homogenous. Keep hot until serving.
Cinnamon -maple - Roasted Almond foam
Used products: Cinnamon -maple - Roasted Almond foam
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200 groasted almond milk
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8 gbrown sugar
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0.2 gxanthan
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0.4 gcinnamon powder
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20 gMaple syrup
Preparation: Cinnamon -maple - Roasted Almond foam
Mix all ingredients together and foam in a milk frother.
Antioxidant black cherries infused in Mavrodaphne and spices
Used products: Antioxidant black cherries infused in Mavrodaphne and spices
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1 gcardamom seeds
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10 gcinnamon stick
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1 gCurcuma
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8 gbergamot peel
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1 gblack peppercorns
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0.5 gnutmeg powder
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150 gMavrodaphne wine
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15 gBalsamic Vinegar aged
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30 gwater
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50 gcherry purée
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60 gdemerara sugar
Preparation: Antioxidant black cherries infused in Mavrodaphne and spices
Boil everything together and strain.
Used products: Antioxidant black cherries infused in Mavrodaphne and spices
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150 gblack cherries
Preparation: Antioxidant black cherries infused in Mavrodaphne and spices
Add cherries and boil for a few minutes. Let infuse 24h and strain. Keep the cherries aside.
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