"Choco-Cells"
- Level:
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Difficult
The idea behind this artistic design comes from a stylized shape of a cacao fruit. By creating 3D patterns with this shape, what I got was organic pieces achievable only with 3D printing technology. The pieces fit perfectly with each other like a puzzle, creating infinite organic patterns to play with that resemble live cells. Using this interactivity, the tasting part offers a variety of flavors to discover, to spur on conversation while finding your favorite one! All the flavors are enjoyed while sipping the aromatic hot chocolate-maca-coffee drink that the guests finish themselves. As a concept of tomorrow, the ingredients of this elaboration were meant to provide guests with after dinner energy with mood-uplifting citrus and tropical flavors, but also invigorating ingredients like guarana, maca, coffee, and of course a potent quantity of cacao solids.
Passion-Blood Orange Gel
Used products: Passion-Blood Orange Gel
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95 gPassion puree
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34 gblood orange puree
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6 gcassis puree
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5 gorange zest
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6 glemon juice
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40 gfine sugar
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2 gNH pectin
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0.5 gcarob gum
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6 gKalamansi vinegar
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2 gCitric acid solution 50%
Preparation: Passion-Blood Orange Gel
Mix half of the sugar with the pectin NH and the carob gum.
Bring all the ingredients to a boil except for the citric acid solution.
Add the citric acid solution and strain.
Let it set completely.
Mango-Yuzu Gel
Used products: Mango-Yuzu Gel
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130 gmango puree
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20 gyuzu puree
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30 gfine sugar
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1 gNH pectin
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0.5 gcarob gum
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3 gCitric acid solution 50%
Preparation: Mango-Yuzu Gel
Mix half of the sugar with the pectin NH and the carob gum.
Bring all the ingredients to a boil except for the citric acid solution.
Add the citric acid solution.
Let it set completely.
Lime-Coconut Gel
Used products: Lime-Coconut Gel
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35 glime puree
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100 gcoconut milk
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5 glime zest
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40 gfine sugar
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4 gNH pectin
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0.5 gcarob gum
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1 gCitric acid solution 50%
Preparation: Lime-Coconut Gel
Mix half of the sugar with the pectin NH and the carob gum.
Bring all the ingredients to a boil except for the citric acid solution.
Add the citric acid solution and strain.
Let it set completely.
Guava-Kalamansi Gel
Used products: Guava-Kalamansi Gel
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140 gGuava Puree
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6 gkalamansi puree
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40 gfine sugar
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1 gNH pectin
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0.5 gcarob gum
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4 g50% citric acid solution
Preparation: Guava-Kalamansi Gel
Mix half of the sugar with the pectin NH and the carob gum.
Bring all the ingredients to a boil except for the citric acid solution.
Add the citric acid solution.
Let it set completely.
Hazelnut - Almond Praline
Used products: Hazelnut - Almond Praline
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18 gguarana powder
Preparation: Hazelnut - Almond Praline
Melt the couvertures, add Praliné 50% Piemont Hazelnuts, Pure nut pastes and Deodorised cocoa butter, then add guarana powder. Use at 28oC.
Hot Maca - Coffee Drink
Used products: Hot Maca - Coffee Drink
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1600 gcream 35%
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3440 gmilk
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2 gsalt
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400 gBlue Mountain Coffee Beans
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44 gcorn starch
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80 gMaca powder
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6 piece(s)Vanilla pod
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40 gOrange peel
Preparation: Hot Maca - Coffee Drink
Bring all the ingredients except the couverture to a boil and let it infuse for a few minutes.
Strain and mix with the couverture.
Chocolate Ganache high on cocoa solids
Used products: Chocolate Ganache high on cocoa solids
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206 gmilk
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40 gcream 35%
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35 gcinnamon stick
Preparation: Chocolate Ganache high on cocoa solids
Bring milk, cream and cinnamon sticks to a boil.
Strain on the couvertures and Extra Brute and mix with a stick blender.
Assembly and finishing
Fill the larger unit slots with Barry Hazelnut Sablage bits and then top with the Hazelnut Almond Praline. Sprinkle it with hazelnut powder and let it set. Flip and fill the slots of the opposite side the same way, but only half in height.
Fill the other half of the slots with the Citrus-Tropical gels and decorate.
Fill the lower 3D printed unit with the Chocolate Ganache high on cocoa solids preparation, and sprinkle with Barry Hazelnut Sablage bits.
Decorate the drink bottles with the 3D printed design, and pour the hot drink in.
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