Choco-Almond Duality

Choco-Almond Duality

Level:
Difficult
Makes:
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

  • 2 piece(s)
    Madagascar vanilla
  • 260 g
    water

Preparation: Chocolate - Vanilla Phyllo Pastry tubes

Scrape the vanilla seeds and add them in the water.

Used products: Chocolate - Vanilla Phyllo Pastry tubes

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

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.

Raw almond - Cherry chocolate cake

Used products: Raw almond - Cherry chocolate cake

  • 9 g
    balsamic vinegar
  • 1 g
    sea salt
  • 6 g
    vanilla extract
  • 180 g
    raw almond milk
  • 7 g
    Soy protein isolate powder
  • 72 g
    demerara sugar

Preparation: Raw almond - Cherry chocolate cake

Whip in mixer like a meringue and set aside

Used products: Raw almond - Cherry chocolate cake

  • 72 g
    raw almond paste

Preparation: Raw almond - Cherry chocolate cake

Beat in mixer to soften with the paddle attachment

Preparation: Raw almond - Cherry chocolate cake

Melt together and add in almond paste

Used products: Raw almond - Cherry chocolate cake

  • 48 g
    cake flour
  • 50 g
    strong flour
  • 24 g
    corn starch
  • 15 g
    DCP-22GT
  • 6 g
    baking powder
  • 1 g
    baking soda
  • 0.72 g
    cinnamon powder

Preparation: Raw almond - Cherry chocolate cake

Sift together all the powders

Used products: Raw almond - Cherry chocolate cake

  • 200 g
    Mavrodaphne 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

  • 540 g
    raw almond milk
  • 20 g
    Traditional Soumada bio
  • 4 piece(s)
    cinnamon stick
  • 75 g
    demerara sugar
  • 1 piece(s)
    Madagascar vanilla bean
  • 0.8 g
    salt

Preparation: Chocolate - raw almond semolina cream

Scrape the vanilla bean, boil everything and strain

Used products: Chocolate - raw almond semolina cream

  • 9 g
    Soy protein isolate powder
  • 28 g
    Fine semolina
  • 35 g
    corn 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

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

  • 450 g
    roasted almond milk
  • 57 g
    maple syrup
  • 0.6 g
    Curcuma
  • 6 g
    black peppercorns
  • 9 g
    bergamot peel
  • 0.3 g
    salt
  • 1 g
    Cinnamon

Preparation: Roasted Almond and Spices Hot Chocolate Drink

Boil together and strain

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

  • 200 g
    roasted almond milk
  • 8 g
    brown sugar
  • 0.2 g
    xanthan
  • 0.4 g
    cinnamon powder
  • 20 g
    maple 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

  • 1 g
    cardamom seeds
  • 10 g
    cinnamon stick
  • 1 g
    Curcuma
  • 8 g
    bergamot peel
  • 1 g
    black peppercorns
  • 0.5 g
    nutmeg powder
  • 150 g
    Mavrodaphne wine
  • 15 g
    Balsamic Vinegar aged
  • 30 g
    water
  • 50 g
    cherry purée
  • 60 g
    demerara 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

  • 150 g
    black 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.